Paprika Parsnip Soup

1. 1

   In a saucepan, heat oil and butter until butter has melted. Add onions and garlic and stir. Cook until onions are soft and translucent.

2. 2

   Pour in vegetable stock and the milk, stir to combine.

3. 3

   Chop 6 of the parsnips into 1-inch pieces and put into the saucepan. Cook until parsnips are soft.

4. 4

   Peel the remaining parsnip into thin strips and place on a tray. Sprinkle with salt and put into a preheated oven at 180u00b0C (355u00b0F). Cook the parsnip crisps until brown and crispy. Remove crisps from the oven and set aside to cool.

5. 5

   Once parsnips in the soup are soft, use a hand blender and blend until smooth. Season with salt and pepper. Add smoked paprika and stir until fully mixed in.

6. 6

   Spoon soup into bowls and sprinkle paprika on the top. Garnish with parsnip crisps and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.