Delicious smooth and fluffy soup. I like to add a bit of whipping to the soup before serving, but it’s great on its own as well. This recipe makes about 10 servings, so there is lots of soup.
Beet and parsnip soup.
Ingredients
3 large roasted beets
5 small parsnips
1 yellow onion
6 cups water
1/4 cup butter
Spice flavor (Salt, Pepper, Onion Powder, Garlic Powder)
1 clove of garlic
2 cubes organic vegetable bouillon (GoBio brand)
1 cube basil bouillon (S.Martino brand)
Directions
- Roast beets in oven
- Chop onion, parsnip, and cook on stove top until soft, then add butter and spices.
- Peel and chop beets and add to onion and parsnip on stove. Also, add in the garlic.
- Add water and 3 bouillon cubes and bring to boil.
- Blend soup until smooth
