Tuber power soup

Tuber power soup

Total: 1 hr 20 Min. | Active: 1 hr 20 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 232 kcal
, Fat: 11 g
, Carbohydrate: 25 g
, Protein: 6 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp rapeseed oil
2 onions, chopped
1 ½tbsp dried thyme
300g savoy cabbage, thinly sliced
300g parsnips, diced
1 raw beetroot, diced
1 leek, cut into rings
250g carrots, diced
300g waxy potatoes, diced
2litres water
80g tomato and pepper spread
½tsp honey
1 ½tsp dried parsley
1tsp dried oregano
1tsp fennel seeds
½tsp caraway seeds
4tsp salt
½tsp pepper, black, ground

Plating up and garnish

1tbsp tomato and pepper spread
4tsp rapeseed oil
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How it's done


Heat the oil in a large pan, sauté the onions and thyme. Add 2/3 of the vegetables, sauté with the other ingredients. Add water, tomato-pepper spread, honey, parsley, oregano, fennel seed and caraway seed. Season the soup, bring to the boil, cook over a medium heat for approx. 30 mins. until the vegetables are soft. Purée soup with a hand blender, add the remaining vegetables, simmer over a low heat for a further 25-30 minutes until the remaining vegetables are firm to the bite.

Plating up and garnish

Serve the soup and garnish with the tomato-pepper spread and oil.

Good to know
Tip: To garnish: sprinkle chickpeas that have been soaked and cooked separately over the soup just before serving.
Serve with: Crème fraîche, with a little organic lemon peel, seeded loaf.
Tip: Depending on the season, the ingredients can be substituted: e.g. cabbage in winter or another type of cabbage instead of savoy cabbage or turnip-rooted chervil instead of parsnip.

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