Beetroot and parsnip soup

Ingredients for 3 servings:

• 400 g beetroot
• 350 g parsnip(s)
• 50 g celeriac
• 4 spring onions
• 1 apple
• 1 tsp, heaped bread spice mix
• 1 liter vegetable broth
• Sea salt
• Pepper, white
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with bread spice

Peel the vegetables and cut into small pieces. Dice the apple with the skin on. Heat the oil and sauté the spices briefly, then add the vegetable stock; I start with half a liter. Add the vegetables and apple pieces. Depending on the size of the diced vegetables, cook everything for 20-30 minutes, then add the remaining vegetable stock. Cook until the vegetables can be pureed. Season the pureed soup with sea salt and pepper. If you want the soup to be thinner, add a little more than a liter of stock. Serve with plain or sandwiched bread. Tip: – You can also use a portion of the vegetable mixture as a delicious spread before adding too much vegetable stock. – Bread seasoning consists of ground caraway seeds, coriander seeds, and fennel seeds.