Vegetarian parsnip soup with beetroot chips

Based on 17 ratings

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

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.

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