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. 

Ingredients

For soup:

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

Step 1

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.

Step 2

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.

Step 3

Put the parsnips into the saucepan, cover with the broth and cook for 10 minutes until ready.

Step 4

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.

Step 5

Add ghee butter and mix thoroughly. Pour in the soup into the bowl and serve with chips.