A true winter vegetable and a family of the carrot, parsnips were a forgotten vegetable a few years ago, but it has made its comeback. Parsnip has a slightly earthy and aniseed flavor that gets sweeter as it gets colder. Parsnip is incredibly nutritious, it contains a lot of vitamin C and is an excellent source of B and E vitamins, potassium, magnesium and manganese. In addition, it contains a lot of soluble fiber, which is associated with many health benefits. In short, an ideal vegetable to make a delicious and nutritious soup.
600 gr organic parsnips
1 winter carrot
1 large onion
3 cloves of garlic
3 tbsp olive oil
1 tbsp thyme leaves
1 tbsp rosemary leaves
750 ml vegetable stock
250 ml of unsweetened soy milk
Cut the carrot and one parsnip into strips or slices with a vegetable peeler and bake without oil in the oven for 20-25 minutes at 160 degrees.
Dice the rest of the parsnips. Chop the onion and squeeze the garlic. Remove the leaves from the sprigs of thyme and rosemary. Prepare the vegetable stock.
Heat the oil in a large pan and fry the onion and garlic over low heat for a few minutes. Add the parsnip, thyme and rosemary leaves and cook for a few more minutes. Add the vegetable stock. Bring to the boil and let it simmer for about ten minutes until the parsnips are tender.
Puree the soup with a hand blender, add the soy milk, stir and season with salt and pepper. Divide the soup between four bowls, garnish with a little oil and serve with the vegetable chips.