Recipe: Parsnip Soup


As days are getting colder and colder what other food would be perfect to warm you up, when you come home from a long day: a soup of course. This soup is featuring one of my favourite root veggies: Parsnip, yumm!

Here’s what you need:
500g fresh organic parsnip
1 small onion
1-2 carrots
750ml vegetable stock, preferably low sodium
150ml Soy or rice cream
salt, pepper, nutmeg

Cut onion, parsnip and carrots into small bits. Braise onions until golden, then add parsnip and carrots. Keep going for another 5 minutes.
Add salt, pepper and nutmeg.
Deglaze with veggie stock and let boil until parsnip is thoroughly cooked.
Add cream and puree with hand-blender.
Leave another 4-5 minutes over low heat.
Serve with tons of rice and enjoy!


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