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5min read
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Parsnip and Kale Soup with Parsnip Chips

by Valentina Concordia

5min read

Super simple, super creamy, and super green.

Prep Time

10mins

Cook Time

30mins

Makes

4servings

Ingredients

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 
200g kale

To top:
Dill
Sliced chilli (optional)

For the parsnip chips: 
100g parsnips, thinly sliced 
1 tbsp olive oil
¼ tsp salt

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Serve the soup topped with dill, chilli (optional), a drizzle of olive oil and parsnip chips.

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Valentina Concordia
by Valentina Concordia

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.

Read more from Valentina


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