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 yogurt
	Parsley leaves
	Sesame

Beet and parsnip cream soup

Name: Beet and parsnip cream soup
Total time: 1 h
Yield: 8
Cuisine: Signature Cuisine
Ingredients: Beetroot: 800 g; Parsnip: 100 g; Red onion: 1; Extra Virgin olive oil: 2 tbsp. of; Vegetable stock: 1 L of; Tahina: 2 tbsp. of; Garlic: 2 cloves of; Ginger: 1.5 cm; Cumin powder: 1/2 tsp. of; Lemon juice: 2 tbsp. of; Salt: to taste; Coconut yogurt; Parsley leaves; Sesame

Features:

Cuisine:

Signature Cuisine

1 hour
Serves 8
Easy

Ingredients

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 yogurt
Parsley leaves
Sesame

Directions

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.