Ingredients for about 4 people:
about 400 g turnips
400 g potatoes (floury variety)
2 onions
1 tablespoon coconut oil
1 ½ l water
2 tablespoons vegetable stock granules
1 bay leaf
herb salt
freshly ground black pepper
nutmeg
cumin
marjoram
Tamari or Shoyu
1 bunch of parsley
⅛ l soy cream
Preparation:
- For the beetroot soup, clean and wash the beetroot and cut into medium-sized cubes.
- Scrub the potatoes with a vegetable brush and dice them as well.
- Peel and finely chop the onions.
- Heat the coconut oil in a high-sided pan and fry the onion cubes until translucent.
- Then add the beetroot and potato cubes and fry gently.
- Heat the water and add the vegetable stock granules. Add this vegetable stock to the beetroot and potatoes.
- Add a bay leaf and simmer for about 20 minutes, or until the vegetables are soft.
- Remove from the heat and puree finely with a hand-held blender.
- Season the soup with herb salt, freshly ground black pepper, nutmeg, cumin, marjoram and a little tamari or shoyu.
- Wash the parsley, spin it dry and chop finely.
- Pour in the soy cream and bring to the boil briefly.
- Finally, stir the finely chopped parsley into the soup and serve immediately.
My suggestion:
coriander lovers replace the parsley with fresh coriander and leave out the dried marjoram.
Product description:
The rutabaga is one of the finest turnips with a mild flavour. Turnip is actually a collective term, because not all turnips are the same. There are many varieties of turnip (carrots, Jerusalem artichokes, parsnips, parsley root, beetroot, etc.) and they can be used in many different ways in the kitchen. The rutabaga is a typical winter vegetable and is in season from September until spring. They can be prepared as a soup, stew, purée or chips.
