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
Put the parsnips into the saucepan, cover with the broth and cook for 10 minutes until ready.
Add ghee butter and mix thoroughly. Pour in the soup into the bowl and serve with chips.