1 tbsp vegetable oil.
1 medium sized onion finely chopped
1 potato, peeled, washed and finely grated
Parsnips, peeled, washed and sliced
1200 ml of vegetable stock,
Salt and pepper for seasoning.
Heat the vegetable oil in a pan before adding the onion. Reduce the heat and apply the pan lid for a minute or two whilst the onion softens without browning.
Add the veg stock along with the parsnip and potato. Increase the heat to bring the pan to a boil. Once boiling reduce the heat and simmer for 20 minutes.
After 20 minutes of simmering remove the pan from the heat. Add salt & pepper to taste before using a stick blender to transform the mixture into a smooth creamy soup ready to serve.
It will keep for several days if refrigerated once cool. You can add chilli peppers if you want a hotter soup.