Vegetable soup

600 g root vegetables (e.g. beetroot, carrots, celery or Jerusalem artichoke)

2 shallots

800 ml water

100 g butter

100 g crème fraîche

100 ml cream

1 tbsp salt

Some pepper

Some lemon juice

Some edible flowers

Some black sesame seeds

Some olive oil

Preheat the cooking space to 230 °C using the hot air with steaming mode.

Top, tail and peel the vegetables and cut into about 2 cm chunks. Peel and quarter the shallots.

Place together on a lined baking tray and roast in the middle shelf position for 25 minutes.

Bring all the ingredients up to and including the salt to the boil in a pan and season with pepper and lemon juice to taste. Add the root vegetables and shallots and purée to make a creamy soup.

Serve the soup in deep soup bowls and garnish with edible flowers, black sesame seeds or olive oil.

(Pre-)heat cooking space to 230 °C with Hot air + steaming

Preheating finished. Put the food in.

Hot air + steaming 230 °C for 25 Mins