Filter
Reset
Sort ByRelevance
Baker's Daughter
Beetroot soup with vegetable chips
Soup of beetroot, parsnip, black beans and garlic with sour cream and vegetable chips.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the parsnips and beets and cut into 2 cm pieces. Chop the shallots and finely chop the garlic.
-
Heat the butter in a (soup) pan and fry the shallot and aniseed for 3 minutes on low heat. Add the parsnip, beet and garlic and cook for 5 minutes.
-
Add the stock and bring to the boil. Cook for 15 minutes on low heat.
-
Put the beans in a colander and rinse under cold running water. Drain. Remove the pan from the heat and puree the soup with the hand blender.
-
Put back on the fire and add the beans. Heat for another 5 minutes on low heat. Season with pepper.
-
Divide the soup over the bowls. Spoon 1 tbsp sour cream in each bowl and serve with the vegetable chips.
Blogs that might be interesting
-
35 minMain dishpasta, olive oil, leeks, zucchini, salt, freshly ground pepper, salami, creme fraiche, egg, Verge grated cheese, bread-crumbs,pasta from the oven with leek, zucchini and grated cheese -
15 minMain dishchorizo sausage, sliced onions, mushrooms for pasta, garlic, zucchini spaghetti,zucchini spaghetti with chorizo and mushrooms -
20 minMain dishyellow rice, baking flour, wok oil, onion, garlic, Red pepper, mushroom, fresh celery leaves, chili sauce,vegetable wok with yellow rice -
35 minMain dishlemon, chicken drumsticks, ground cumin, chili pepper, olive oil, garlic, baby potatoes, Spinach,Moroccan chicken with lemon jars
Nutrition
485Calories
Sodium0% DV1.360mg
Fat29% DV19g
Protein32% DV16g
Carbs17% DV52g
Fiber88% DV22g
Loved it