First course

Chunky Parsnip and Wakame Seaweed Soup

Name: Chunky Parsnip and Wakame Seaweed Soup
Total time: 38 min
Ingredients: 1 piece Beetroot; 2 piece Parsnip; 170 g Green beans; 120 g Pearl barley; 1 piece Fresh bay leaf; 3 g Mace; 7 g Salt; 167 g Wakame seaweed; 38 ml Corn oil; 220 ml Beef stock

by Andrii M.

Cooking time38 min

Calories1,174 kcal / portion

Creation dateJul 29, 2026

Rating

Beef stock220 ml29 kcal
Beetroot1 piece43 kcal
Corn oil38 ml342 kcal
Fresh bay leaf1 piece1 kcal
Green beans170 g53 kcal
Mace3 g14 kcal
Parsnip2 piece195 kcal
Pearl barley120 g422 kcal
Salt7 g0 kcal
Wakame seaweed167 g75 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A chunky bowl built around parsnip and wakame seaweed, simmered with beetroot and green beans in a fragrant beef stock. 1. Warm corn oil in a large pot and sweat beetroot and green beans with parsnip until softened. 2. Add the wakame seaweed and cook until lightly browned. 3. Pour in the beef stock, season with salt and mace, and simmer for 38 minutes after stirring in the pearl barley. Finish with fresh bay leaf and serve piping hot.

Allergens

Gluten