Step 1/8
Peel and finely dice onions.
Step 2/8
- 300 g parsnips
- 2 potatoes (starchy)
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.
Step 4/8
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
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.
Step 7/8
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.