Vegetarian parsnip soup with beetroot chips

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.