🍲 Creamy Beetroot and Parsnip Soup

Name: Creamy Beetroot and Parsnip Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g parsnip; 100 g floury potatoes; 1 shallot; 1 garlic clove; 2 tbsp butter; 800 ml vegetable broth (or chicken broth to taste); 150 ml whipping cream (at least 30% fat content); salt; pepper (from the mill); nutmeg; ground cumin; 2 tbsp beetroot juice

235 kcal · 30 min · 4 servings

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Ingredients

400 g parsnip
100 g floury potatoes
1 shallot
1 garlic clove
2 tbsp butter
800 ml vegetable broth (or chicken broth to taste)
150 ml whipping cream (at least 30% fat content)
salt
pepper (from the mill)
nutmeg
ground cumin
2 tbsp beetroot juice

Instructions

1. Peel the parsnips and the potato.
2. Cut the parsnips and the potato into cubes of about 1 cm.
3. Peel the shallot and the garlic clove.
4. Dice the shallot and the garlic finely.
5. Heat butter in a pot.
6. Sauté the shallot and garlic in the hot butter.
7. Add the potato cubes and parsnip cubes to the pot.
8. Fry the vegetables for about 2 minutes.
9. Deglaze the mixture with the broth.
10. Let the soup simmer gently for approx. 20 minutes.
11. Add the cream to the soup.
12. Puree the soup finely with a hand blender.
13. Season the soup with salt, pepper, nutmeg, and cumin.
14. Serve the soup and garnish it with some beetroot juice.
15. Serve croutons on the side if desired.

Nutrition per serving

kcal: 235
Protein: 5 g · Fett/Fat: 19 g · Carbs: 12 g