White Root Cream Soup

For the white root cream soup, peel parsnips, parsley roots and potatoes and cut into coarse cubes. Peel and chop shallots and garlic cloves and sauté in oil.

Add the root vegetables and fry briefly. Then pour in the vegetable stock and simmer until the vegetables are soft. Puree the vegetables and pass through a sieve. Season to taste with salt, pepper and soy cuisine.

Add vegetable stock if necessary, if the soup is too thick. Bring to the boil again briefly, arrange the white root soup in soup plates and sprinkle with chopped parsley and freshly grated pepper.

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