- Prep time 15 minutes
- Total time 35 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 375°F; line baking sheet with parchment paper. Set aside.
In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook, stirring often, until softened, about 3 minutes. Stir in potatoes, parsnips, broth and herbes de Provence; bring to boil. Reduce heat to medium and simmer, covered, until vegetables are tender, 15 to 20 minutes.
Meanwhile, arrange prosciutto on prepared baking sheet. Bake, turning halfway thorough baking time, until crispy, about 10 minutes. Drain on paper towel-lined plate; set aside.
Add beet to soup; season with salt and pepper. Transfer soup to blender and purée until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Divide soup among bowls and top with reserved crispy prosciutto and sprinkle with chives, and pink peppercorns, if using.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 250 mg
- Protein 5 g
- Calories 180
- Total fat 4 g
- Saturated fat 1 g
- Total carbohydrate 31 g
