Peel and finely dice onions.
Peel and roughly dice parsnips and potatoes.
Heat some oil in a pot. Sauté onions for approx. 4 min. until translucent. Add vegetables and sauté for approx. 3 min.
Add vegetable stock and bring to a boil. Simmer for approx. 30 min. until vegetables are soft.
Preheat the oven to 180°C/360°F. To make the beetroot chips, wash beetroot and finely slice (approx. 2 – 3 mm/0.1 in.). Wash, dry, and chop rosemary and parsley. Put beetroot slices in a bowl and season with salt, pepper, and rosemary.
Line oven rack with parchment paper and lay out beetroot slices. Make sure they don’t overlap. Do not use oil or fat. Bake for approx. 12 – 14 min. at 180°C/360°F, turn each one, then bake again for approx. 12 – 14 min.
Remove soup from the stove and purée. Add cream and bring to a boil again. Season with salt and pepper.
Serve in preheated plates and garnish with chopped parsley and beetroot chips.