Parsnip Cream Soup with Beetroot Wan Tans

Recipe for a creamed parsnip soup with leek and crunchy beetroot wan tans

This parsnip soup offers a delightfully tasty introduction. The delicate taste of the parsnip develops even richer due to the added cream and is complemented by a nice and bitter note of roasted leek. The surprising highlight are fried wan tans. The dumpling is filled with beetroot and cashew nuts and adds a delicious earthy, spicy and a little oriental taste.

60 minutes

For 10 people

INGREDIENTS (10 portions)

1 kg parsnips

400 g floury potatoes

2 onions 

150 g celery root

0.5 leek stick

70 g Oldenburger butter, unsalted

500 ml Oldenburger Cooking Cream, 20% fat

2 ltrs vegetable stock


For the Wan Tans


250 g plain wheat flour

1 egg

6 tbsp water

sea salt



250 g beetroot

100 g cashews or other nuts

Ras el Hanout spice

palm sugar


neutral oil, for frying


Start your meal with an unusual parsnip cream soup and crunchy beetroot wan tans with an oriental touch

Preheat oven to 180 °C. Peel the beetroot, remove chunk and place on a tray. Sprinkle with some oil and salt and place in the oven for about 35 minutes. Peel and dice the potatoes, the celery root and the parsnips. Chop off the bottom and top from leek, cut lengthwise and wash. Peel the onions and cut into cubes. Roast the cashews in a pan without fat until golden brown. Switch on the deep fryer at 180 °C (if you don’t have a fryer, use a pot).

The Wan Tan
For the dough, mix plain flour, egg, salt and a little water and make a dough. Roll out flat using a pasta machine and cut out 8cm x 8cm rectangles.
For the filling, puree the cooked beetroot, roasted cashew nuts, Ras el Hanout spice, salt, palm sugar, vinegar and some oil in a blender until smooth. Make sure the mixture is not too soft, however, so you are able to form little balls.
Place some beetroot mixture in the middle of each dough rectangle, form pockets and close. Deep fry and place them on a kitchen paper.

The Soup
Put the Oldenburger Butter in a large saucepan on medium heat. Then, add the potatoes, parsnip, onions, leek, celery root, and cook gently so the vegetables do not turn brown. Pour the stock into the saucepan and bring to the boil over a medium heat. Then, turn the heat down low and simmer for 15-20 minutes. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth. Pour in the Oldenburger Cooking Cream, bring just back to the boil, then turn off the heat.

The Final Touch
Garnish the soup with some leek or leek ash (see the chef-to-chef tip below) and serve with the fried wan tans beside.


01. Cooking Cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour carrier.

03. If you like it fancy, try to make ash out of the leek and garnish the soup with it. For the ash, cut the leek into long stripes and desiccate it in a drying oven. Put the dried leek in a blender, add some salt and grind until powder.

02. Sweating onion, parsnip, celery root and potatoes in a generous portion of butter, brings out so much more of the flavour of these vegetables. The fat acts as a flavour carrier.

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