Vegetarian parsnip soup with beetroot chips

Based on 10 ratings

“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. Want to share your recipe, too? Send it to community@kitchenstories.com”

Difficulty

Easy 👌
55
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g parsnips
beetroot
onions
potatoes (starchy)
750 ml vegetable stock
1 sprig rosemary
2 sprigs parsley
100 ml soy cream
salt
pepper
oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • pot
  • cooking spoon
  • oven
  • bowl
  • parchment paper
  • oven rack
  • immersion blender

Nutrition per serving

Cal
347
Protein
7 g
Fat
16 g
Carb
42 g
  • Step 1/8

    Peel and finely dice onions.
    • onions
    • cutting board
    • knife

    Peel and finely dice onions.

  • Step 2/8

    Peel and roughly dice parsnips and potatoes.
    • 300 g parsnips
    • potatoes (starchy)
    • peeler

    Peel and roughly dice parsnips and potatoes.

  • Step 3/8

    Heat some oil in a pot. Sauté onions for approx. 4 min. until translucent. Add vegetables and sauté for approx. 3 min.
    • 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

    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.
    • 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

    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.
    • 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.

    Serve in preheated plates and garnish with chopped parsley and beetroot chips.