Beet and parsnip cream soup
Ingredients - 800 g Beetroot2 medium-sized root vegetables - 100 g Parsnip - 1 Red onionOr yellow onions - 2 tbsp.
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Ingredients
- Beetroot: 800 g
- Parsnip: 100 g
- Red onion: 1
- Extra Virgin olive oil: 2 tbsp. of
- Vegetable stock: 1 L of
- Tahina: 2 tbsp. of
- Garlic: 2 cloves of
- Ginger: 1.5 cm
- Cumin powder: 1/2 tsp. of
- Lemon juice: 2 tbsp. of
- Salt: to taste
- Coconut yogurt
- Parsley leaves
- Sesame
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