Beet and parsnip cream soup – Modern family cook

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