Beetroot soup

Ingredients for 4 servings:

• 1 large onion(s)
• 2 beetroots
• 4 carrots
• 2 parsnips
• 2 parsley roots
• 3 large potatoes
• 100 ml whipped cream
• 400 ml chicken broth
• some salt
• some oil
• some water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel and dice the vegetables and potatoes. Sauté the onions in oil over medium heat until translucent, then add the beetroot pieces and continue sautéing. Then add the parsnips, carrots, parsley roots, and potatoes and sauté everything over medium heat for about 5 minutes. Pour the chicken stock into the pot and fill with water until the vegetables are almost completely covered. Bring to a boil and simmer over low heat for about 25 minutes. Then add the cream and simmer for another 10 minutes. Finally, purée the soup finely and season with a little salt.