EATING IN SEASON | root vegetables in november

{ Green Kitchen Stories }

::November fave! I also add a dab of Greek Yoghurt and toasted walnuts on top!::

//Serves 4
2,2 lb (1 kg) root vegetables (celeriac, parsnip, jerusalem artichoke, turnip root, parsley root…)
1 onion, peeled and quartered
4 clove garlic, peeled
2 cups (500 ml) cooked white beans
4 – 6 cups (1-1 1/2 liter) water
½ cup (125 ml) white wine
½ lemon, juice
a couple of fresh oregano sprigs
2 tbsp olive oil
salt & pepper to taste
Homemade purple potato chips
1 lb (1/2 kg) purple potatoes (you can use other kinds of potatoes)
sea salt, to sprinkle
Preheat the oven to 400F/200°C.
Prepare the root veggies: Wash well and cut into large pieces, place on a baking sheet together with onion and garlic. Bake for 45 minutes or until golden and soft inside.
Meanwhile prepare the purple potatoes: Slice the potatoes paper thin by using a mandolin or a sharp knife. Pad them dry with a kitchen towel and place on a parchment covered baking sheet. Bake for about 15 minutes or until lightly brown and the edge lift slightly. Turn them every 5 minutes. Keep an eye on them as they burn easily. When done, remove from oven and sprinkle with salt.
Finishing the soup: Remove the root vegetables from the oven (let cool slightly) and place in food processor or use an immersion blender. Add beans and water (start with 4 cups, add more if needed) and mix until smooth. Pour the soup into a pot, bring to a simmer on medium heat and add white wine, lemon juice and oregano. Bring to a boil and season with salt and pepper. Remove from the stove and stir in the olive oil. Serve in bowls and garnish with your homemade potato chips and fresh herbs. ::