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1
Preheat the oven to 220 C / 430 F
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2
Make sure to really scrub all root vegetables before you begin.
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3
Peel artichokes, potatoes and parsnips while saving the parsnip peelings. Wash all veggies again.
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4
Chop all vegetables up into cubes about the same size (large cubes) and put in large sauce pan.
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5
Chop onions into thin half moon slices
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6
Pop the parsnip peelings in a roast pan, cover with a bit of olive oil and salt, toss and put them in oven and roast until crispy. About 20 minutes but every stove is a bit different. Check and stir after about 10 minutes and keep your eye on them not to burn.
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7
Fill water to cover all veg and bring to a boil. Boil all for about 20 minutes or until you can put a fork through easily.
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8
Once the parsnips are in the oven and the veg is on the stove and heating, start to caramelize your onions
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9
Put 1 tbsp of oil and 1 tbsp of butter in a sauce pan and heat on medium high
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10
Put onions in pan and cover with the oil and butter, spreading them evenly on the bottom of your pan
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11
After about 10 minutes sprinkle them with salt and let cook for about 30 minutes. The trick is to let them sit long enough to brown but not burn, then stir them. You may need to add a bit more butter during the process. Cook until they are a rich brown color or to taste.
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12
Once your veg is ready and a fork can go through them easily, drain all water out of pan and add the soy milk, water, butter salt and pepper
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13
Blitz soup with a hand held blender until creamy adding salt and pepper to taste. You may need to add a bit more liquid ( I add olive oil) at this point depending on consistency you desire.
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14
To serve, top with a dollop of balsamic glaze, caramelized onions, parsnip chips and serve.
