Purés and mashes are an easy form of enjoying the new root vegetable harvest. Carrots, beets or rutabagas are just cooked soft, mashed and spiced. For a change I used sunroots instead of potatoes for this lunch soup but don't think the difference between them is that huge.The recipe is mostly from Kotimaiset kasvikset.
- 500 g sunroots
- 1 small parsnip
- half a leek (the white part)
- 7 dl water
- 1 dose of stock
- 1 dl oat cream / 100 g soft tofu
- 2 tablespoons rape oil
- nutmeg
- black pepper
- chervil
- 1 onion
- 3 dl soy flakes
Peel the sunroots and the parsnip. Chop them and the leek. Boil until soft. While waiting, fry the onion together with the soy flakes until crispy. Add the spices into the pot and puré the soup. Sprinkle the soy flake mixture on top of the soup after you've scooped it to your plate.
Nutritional values / 1 l:
energy 917 kcal
fat 49 g
protein 34 g
carbohydrates 79 g
fiber 37 g
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