Root Soup and Purple Potato Chips

Root Soup and Purple Potato Chips

We have come up with a highly nutritious root soup, and delicious purple potato chips.

Here is the easy recipe for the root soup and purple potato chips.


  • Root veggies weighing 2.2 pounds (1 kilogram) (celeriac, parsnip, Jerusalem artichokes, turnips root, parsley root.)
  • 1 onion, cut into chunks and skinned
  • Sliced garlic cloves, four
  • 2 cups (500 ml) (500 ml) prepared white beans
  • Water, 1 to 1 1/2 liters, 4 to 6 cups
  • White wine, one-half cup (125 ml)
  • 1/2 lemon juice
  • A few sprigs of fresh oregano
  • Salt and pepper to taste, 2 tablespoons of olive oil

Purple potato chips prepared at home

  • 5 kilogram (1 pound) of purple potatoes (you can use other kinds of potatoes)
  • sprinkle some sea salt
  • 200°C/400°F oven temperature.

Instructions for the Soup

  • Wash the root vegetables thoroughly, cut them into large pieces, and lay them on a baking sheet with the onion and garlic. 45 minutes in the oven, or until brown and tender within.
  • Remove the raw vegetables from the microwave, let them cool somewhat, and then either use an electric mixer or place them in a food processor.
  • Add beans and water. Blend it well. (start with 4 cups and add more as necessary).
  • Place the stew in a pot, bring it to a boil over medium heat, and then stir in the white wine, lime juice, and oregano.
  • Add salt and pepper after bringing the mixture to a boil.
  • After taking it off the heat, mix in the olive oil.
  • Top with homemade potato chips and fresh basil and serve in bowls.

For the Purple Potatoes

  • Make paper-thin slices of the potatoes with a slicer or a sharp knife.
  • Bake for approximately 15 minutes, or until the edges begin to softly brown.
  • Every 5 minutes, rotate them.
  • When finished, take from oven and season with salt.

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