Super simple, super creamy, and super green.
2 tbsp olive oil
1 white onion, finely diced
2 garlic cloves, minced
200g parsnips, peeled and sliced
1 large potato peeled and chopped
1 litre vegetable stock
½ tsp salt
Sliced chilli (optional)
For the parsnip chips:
100g parsnips, thinly sliced
1 tbsp olive oil
¼ tsp salt
Heat olive oil in a large pot over medium heat. Add white onion and minced garlic, and sauté for 6-8 minutes, until the onion is soft. Add parsnips, potatoes, vegetable stock and salt and simmer for 10-25 minutes, until the parsnips and potatoes are soft.
Stir in kale and simmer for another 2 minutes. Transfer to a blender and blend on high for 3-4 minutes, until smooth and creamy.
To make the parsnip chips, heat your oven to 180˚C. Toss the sliced parsnips in olive oil and salt and lay flat on a baking tray. Bake for 15-20 minutes, until golden.
Serve the soup topped with dill, chilli (optional), a drizzle of olive oil and parsnip chips.
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.