“A forgotten vegetable”, as one of my colleagues called the parsnip. Much more often used in England then the Netherlands I would say. I love roasted parsnips. The next time I will try to roast them first together with the onions. I will let you know how that worked out. This is a beautiful silky soup. “Something different”, another colleague added. -enjoy-

INGREDIENTS (Serves 4)

¼ cup (60ml) extra virgin olive oil
1 onion, thinly sliced
1kg parsnip, peeled and chopped into 3cm pieces
1.5 litre chicken stock or vegetable stock
½ cup (140g) store-bought caramelised onion relish
1 tablespoon thyme leaves
cracked black pepper, to serve

METHOD

Heat the oil in a large saucepan over medium heat. Add the onion and parsnip and cook for 12–15 minutes or until onion is soft and golden.
Add the stock, bring to the boil and cook for 8–10 minutes or until parsnip is very soft. Using a hand-held stick blender, blend until smooth.
Divide between bowls and top with the caramelised onion, thyme and pepper to serve..