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Season veggies soup with cereal chips
Creamy soup with a crunch
Enjoy a creamy soup of seasonal vegetables paired with the crunch of homemade seed chips. A perfect starter or main course - this soup is made with parsnips but you can substitute them for other seasonal vegetables, like jerusalem artichokes for example.
Vegetable soup stock - 1 L
Parsnips - 1,5 kg
Ghee butter - 100 g
Soy milk - 300 ml
For cereal chips:
Flour – 50 g
Water – 100 ml
Vinegar – 30 ml
Brown sugar, salt
Pumpkin, flax and sunflower seeds
Set Electrolux oven on the Hot air mode and heat up to 180 degrees Celsius. Mix all the ingredients for chips in the Electrolux Assistant kitchen machine. You should get a quite liquid dough similar to the pancake one. Pour a portion of the dough onto a baking sheet covered with baking paper and spread very thinly. Sprinkle with seeds. Place it in the oven for 10 minutes.
Peel the parsnips and cut into small pieces. Put half the oil in a pan and melt on the Electrolux induction hob on the heating level 12-13. Cook the parsnips a few minutes until slightly golden.
Put the parsnips into the saucepan, cover with the broth and cook for 10 minutes until ready.
Put the cooked parsnips into the Electrolux MasterPiece blender, add broth and soy milk and stir until smooth. Add some more broth for smoothness if necessary.
Add ghee butter and mix thoroughly. Pour in the soup into the bowl and serve with chips.