It has been a while since I created a brand new recipe. It won’t re-invent the wheel but I am very fond of it. First of all because it is very good, but also because it is the easiest recipe to prepare: 40 minutes from kitchen to table, a short ingredients list and no endless chopping. You still end up with a creamy and comforting soup, which is perfect for those chilly February evenings. You could easily add some spices to it, but I decided to keep it as simple as possible for the natural sweetness of the parsnips to shine.
1 medium onion, finely chopped
5 medium parsnips, peeled and cut into small chunks (I used a 600g bag)
1 large garlic clove, finely chopped
625ml vegetable or chicken stock
1/2 tsp sea salt
5- Check the seasoning and add 1/2tsp of sea salt if needed. Serve with a sprinkle of freshly chopped parsley.