Vegetable soup

with roasted root vegetables
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Root vegetables

Procedure
600 g root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke)
2 shallots

Soup

Procedure
800 ml water
100 g butter
100 g crème fraîche
100 ml cream
1 tbsp salt
Some pepper
Some lemon juice

Serving

Procedure
Some edible flowers
Some black sesame seeds
Some olive oil

Root vegetables

Procedure
Preheat the cooking space to 230 °C using the hot air with steaming mode.
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

Procedure
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.

Serving

Procedure
Serve the soup in deep soup bowls and garnish with edible flowers, black sesame seeds or olive oil.

Cooking steps

Procedure
(Pre-)heat cooking space to 230°C with Hot air + steaming
Action
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
Shopping list
Quantity Ingredient
100 g butter
100 ml cream
600 g root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke)
800 ml water
Some edible flowers
100 g crème fraîche
1 tbsp salt
Some lemon juice
Some pepper
Some black sesame seeds
Some olive oil
2 shallots

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