Vegetarian parsnip soup with beetroot chips | Recipe | Kitchen Stories
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Ingredients
- 10.5 oz parsnips
- 1 beetroot
- 2 onions
- 2 potatoes (starchy)
- 3.25 cups vegetable stock
- 1 sprig rosemary
- 2 sprigs parsley
- 0.5 cup soy cream
- salt
- pepper
- oil for frying
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