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Baker's Daughter
Beetroot soup with vegetable chips
Soup of beetroot, parsnip, black beans and garlic with sour cream and vegetable chips.
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Ingredients
Directions
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Peel the parsnips and beets and cut into 2 cm pieces. Chop the shallots and finely chop the garlic.
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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.
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Add the stock and bring to the boil. Cook for 15 minutes on low heat.
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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.
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Put back on the fire and add the beans. Heat for another 5 minutes on low heat. Season with pepper.
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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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