Vegetarian parsnip soup with beetroot chips
"This soup only needs a bit of salt and pepper for seasoning, as the beetroot chips add flavor and the parsley adds freshness. The chips are so easy to make and delicious—you can also enjoy them as a snack on their own."
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, peeler, pot, cooking spoon, oven, bowl, parchment paper, oven rack, immersion blender
How-To Videos
How to chop green herbs
Homemade vegetable stock
How to cut an onion
How to prepare beets
Nutrition per serving
Step 1/8
- 2 onions
- cutting board
- knife
Peel and finely dice onions.
Step 2/8
- 300 g parsnips
- 2 potatoes (starchy)
- peeler
Peel and roughly dice parsnips and potatoes.
Step 3/8
- oil for frying
- pot
- cooking spoon
Heat some oil in a pot. Sauté onions for approx. 4 min. until translucent. Add vegetables and sauté for approx. 3 min.
Step 4/8
- 750 ml vegetable stock
Add vegetable stock and bring to a boil. Simmer for approx. 30 min. until vegetables are soft.
Step 5/8
- 1 beetroot
- 1 sprig rosemary
- 2 sprigs parsley
- salt
- pepper
- oven
- bowl
Preheat the oven to 180°C/360°F. To make the beetroot chips, wash beetroot and finely slice (approx. 2 – 3 mm/0.1 in.). Wash, dry, and chop rosemary and parsley. Put beetroot slices in a bowl and season with salt, pepper, and rosemary.
Step 6/8
- parchment paper
- oven rack
Line oven rack with parchment paper and lay out beetroot slices. Make sure they don’t overlap. Do not use oil or fat. Bake for approx. 12 – 14 min. at 180°C/360°F, turn each one, then bake again for approx. 12 – 14 min.
Step 7/8
- 100 ml soy cream
- immersion blender
Remove soup from the stove and purée. Add cream and bring to a boil again. Season with salt and pepper.
Step 8/8
Serve in preheated plates and garnish with chopped parsley and beetroot chips.
