in Soup Recipes

Red Root Vegetable Soup

updated

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Ingredients for 3 servings:

  • 3 m.-sized carrot(s)
  • 2 beetroots
  • ¼ celery
  • 2 parsnips, depending on size
  • ¾ liter vegetable broth, also powdered
  • salt and pepper
  • chili powder
  • oil
  • possibly herbs (garden herbs), chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Spicy soup made from beetroot, parsnips, carrots and celery

First, peel and finely chop the vegetables. Sauté them in a pan with a splash of oil, add a little salt, and then deglaze with the vegetable broth. Bring to a boil with the lid on and simmer over medium heat for about 10 minutes. Season with salt, pepper, and chili powder, and purée the soup. Sprinkle with a few garden herbs to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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