A gentle soup that will warm you up, while (re)discovering the ancient vegetable that is parsnip. The honey adds a delicately sweet note, and I topped it with granola for a crunchy texture. A soft, delicate, and especially indulgent soup.
Peel the onion and slice it finely. Peel the parsnips, wash them, and cut them into rounds. Peel the potatoes, wash them, and cut them into large cubes.
In a pot, heat the olive oil. Add chopped onion, potato cubes, parsnip slices, and salt. Let cook for 2/3 minutes and add water to cover. Let cook for about 20 minutes: parsnips and potatoes should be well cooked. Drain, saving the broth.
In a blender, add the mixture of parsnips, potatoes, and onions. Add broth to achieve the desired consistency. Add cream or milk, honey, and chili. Blend and adjust the seasoning if needed.
To finish, I served it with a bit of granola on top, and a little honey drizzled over the granola.
0 servings
4
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