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.