Soup ingredients (for 2 large servings):
– 600g parsnips
– 250g potatoes
– 1 small onion
– 200ml milk or 33% cream
– 1 tsp salt
Beetroot chips ingredients:
– 1 large beetroot
Method:
1 Let’s first make beetroot chips:
1.1 Preheat the oven to 160C
1.2 Peel one beet root and cut 1mm width slices of it
1.3 Put beet root slices on a baking paper and bake them 30 minutes at 180C
2 Peel vegetables for soup, cut them at ~2cm cubes and boil 15 minutes in salty water
3 Leave 100-200ml vegetable broth with vegetables, add milk/cream and puree vegetables with milk/cream in a blender
4 Garnish the soup with root beet chips and black pepper
5 Enjoy !