Root Vegetable and Leafy Green Crème Soup

First, peel and finely chop the 2 onions. Wash, peel, and dice the 4 potatoes into cubes. Wash and peel the parsnip, then cut it into similar-sized cubes.

Thoroughly wash the mangold and beetroot leaves. Remove any thick stems and then roughly chop the leaves into smaller pieces.

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and sauté them until they are soft and translucent, about 5-7 minutes.

Pour in 1 liter of water, then add the diced potatoes. Season generously with salt, black pepper, and turmeric. Stir well to combine.

Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 10 minutes. This allows the potatoes to soften and the flavors to meld.

After, add the diced parsnip to the pot. Continue to simmer the soup, covered, for another 5 minutes, or until both the potatoes and parsnip are tender.

Once the root vegetables are cooked through, add the chopped mangold and beetroot leaves to the soup. Stir them in and cook for just 2-3 minutes, until the leaves are slightly wilted but still bright green. This quick cooking helps preserve their nutritional value.

Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it's smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until desired consistency is reached. Be careful when blending hot liquids.

Return the pot to low heat if needed. Stir in the 15 grams of butter until it's fully melted and incorporated, adding to the soup's richness and creaminess. Taste and adjust seasonings (more salt or pepper) if necessary.

Ladle the hot soup into bowls. For an extra touch of indulgence, serve with a dollop of sour cream, a sprinkle of grated Parmesan cheese, or a handful of crispy croutons.