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Beet and parsnip cream soup

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Ingredients

Adjust Servings:
800 g Beetroot 2 medium-sized root vegetables
100 g Parsnip
1 Red onion Or yellow onions
2 tbsp. of Extra virgin olive oil
1 L of Vegetable stock
2 tbsp. of Tahina
2 cloves of Garlic
1.5 cm Ginger
1/2 tsp. of Cumin powder
2 tbsp. of Lemon juice Or more to your taste
to taste Salt
To serve:
Coconut yougurt
Parsley leaves
Sesame

Beet and parsnip cream soup

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 1 hour
  • Serves 8
  • Easy

Ingredients

  • To serve:

Directions

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This is a new reading of beets, as they say 🙂 It’s a delicate, sweet cream soup with oriental notes. It’s very healthy and adds bright colors to winter!

It is delicious and beautiful to season it with coconut yogurt and sprinkle it with fresh parsley greens and sesame seeds.

I highly recommend you try it!

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Steps

1
Done

Dice the onion into small cubes. Chop the garlic finely and grate the ginger. Peel the parsnips and beets and then dice them into 1 cm cubes.

2
Done

Sauté the onions in olive oil over medium heat until soft for about 7 to 8 minutes. Then add the garlic, ginger and cumin and sauté them together for about a minute, stirring constantly. Now add the vegetables and sauté them together stirring for another 3 to 5 minutes.

3
Done

Add the broth to just cover the vegetables and add a little salt. Bring to a boil and simmer at low heat until the vegetables are soft, for about 40 minutes.

4
Done

When the vegetables are soft, grind the soup in a blender or with an immersion blender until smooth. Add more broth, if necessary. When the consistency is right, add the tahina, season with lemon juice and salt to taste, mix until smooth.
Serve it warm with coconut yogurt, parsley greens and sesame seeds.

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Orange Chicken
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Kale sauerkraut
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Orange Chicken
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Kale sauerkraut

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