Well, let me confess. Parsnip is my new love. Believe it or not my discovery of parsnip happened just recently. I never had a chance to try it in my life before even though this root is widely available in supermarkets and is super cheap. It was just never on my list.

Looking like a white carrot (parsnip is obviously not one) it has a very special taste and a slightly celeriac aftertaste.

The amazing part of parsnip is that you really don’t need to add anything else to the dish in order to liven it up, the root itself is a great substitution for all the herbs and spices.

It’s important to say that parsnip is very good for your health. It has loads of vitamin like E, A, C, K.

Contains magnesium, potassium, zinc, folate, iron. It is very low in calories and very much suitable for most diets.

Today we are making an amazing soup that will blow your mind. You’ll be surprised how these simple only 4 ingredients can do the magic.

It creamy, it’s light, it’s vegan and it’s delicious. Ready?

Let go cooking!

We will need:

3 parsnip

1 large zucchini

1/2 white onion

Water just to cover the vegetables

1/3 cup (1 cup - 250 ml) of plant based milk (I use soy)

Salt

Vegetable oil for frying

Peel your parsnips.

Chop onion. Large cubes are fine. Don’t forget you’ll have to blend it at the end, so small and even shape doesn’t matter.

Fry the onions with a little bit of oil.

Cube zucchini. Pieces must be big in this case they will boiled evenly and at the same time as parsnip. Parsnip should be cut smaller. It takes about the same time to boil parsnip as you boil carrots.