Beetroot soup with vegetable chips

Name: beetroot soup with vegetable chips
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 400 g parsnip; 400 g beetroot; 2 shallot; 2 toe garlic; 30 g unsalted butter or margarine; el aniseed; 1 liter vegetable stock of tablet; 800 g black beans tin of 400 g, drained; 125 g sour cream; 100 g Vegetable Chips

Soup of beetroot, parsnip, black beans and garlic with sour cream and vegetable chips.

Ingredients

Kitchen Stuff

1 blender

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.

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Nutrition

485Calories

Sodium0% DV1.360mg

Fat29% DV19g

Protein32% DV16g

Carbs17% DV52g

Fiber88% DV22g

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