Some dishes taste like pampering, and potato and parsnip soup is one of them. The potato is a classic ingredient in our cuisine, while the parsnip, with its taste between carrot and celeriac, is its lesser known cousin. Still, ready to surprise you: a true VIP, it was mentioned in De re coquinaria, the recipe book of ancient Rome.
Perfect for lazy days, this soup will warm you up with its simplicity and a touch of surprise. And to make it unique? Serve it with one of the three wines we recommend!
Peel and chop the parsnips, potatoes and onion.
Heat the olive oil in a saucepan, add the vegetables and brown.
Pour in the vegetable stock and cook for about 20 minutes.
Add salt and pepper to taste.
Blend with a hand-held blender.
Add the soy cream and cook for a few minutes until it has the desired consistency.
Fry the sage leaves in a pan with olive oil until crispy and add to the soup.
Now you can enjoy your potato and parsnip soup!
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