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Parsnip soup with beetroot and lime

Serves 4
Winter

  • 750 g parsnip
  • 2 mushroom or vegetable bouillon cubes
  • 100 g cooked beetroot
  • 1 lime
  • cayenne pepper or chilli flakes to taste

Scrub or peel the parsnips. Cut them into chunks and place them into a large saucepan with 750 ml of water and the bouillon cubes. Bring to the boil and simmer for about 15 minutes until soft.

Meanwhile peel the beetroot and cut into tiny uniform cubes (brunoise). Grate the lime very thinly and set aside the gratings and the lime.

Whizz the soup with a hand blender. Season with salt, cayenne and a dash of fresh lime juice. Divide over the plates, scatter with the beet cubes and garnish with grated lime rind.

 

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