Vegetable soup
with roasted root vegetables
Root vegetables
600 g root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke) | |
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2 shallots |
Soup
800 ml water | |
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100 g butter | |
100 g crème fraîche | |
100 ml cream | |
1 tbsp salt | |
Some pepper | |
Some lemon juice |
Serving
Some edible flowers | |
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Some black sesame seeds | |
Some olive oil |
Root vegetables
Preheat the cooking space to 230 °C using the hot air with steaming mode. | |
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Top, tail and peel the vegetables and cut into about 2 cm chunks. Peel and quarter the shallots. | |
Place together on a lined baking tray and roast in the middle shelf position for 25 minutes. |
Soup
Bring all the ingredients up to and including the salt to the boil in a pan and season with pepper and lemon juice to taste. Add the root vegetables and shallots and purée to make a creamy soup. |
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Serving
Serve the soup in deep soup bowls and garnish with edible flowers, black sesame seeds or olive oil. |
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Cooking steps
(Pre-)heat cooking space to 230°C with Hot air + steaming | |
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Preheating finished. Put the food in. | |
Hot air + steaming 230°C for 25 Mins |
Tips
Pumpkin can be used in place of root vegetables, according to taste.
- Baking tray
- Hand blender
Quantity | Ingredient |
---|---|
800 ml | water |
Some | black sesame seeds |
Some | pepper |
1 tbsp | salt |
Some | lemon juice |
100 g | crème fraîche |
600 g | root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke) |
Some | edible flowers |
100 ml | cream |
2 | shallots |
100 g | butter |
Some | olive oil |
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