Paprika Parsnip Soup - oil

Method

• In a saucepan, heat oil and butter until butter has melted. Add onions and garlic and stir. Cook until onions are soft and translucent.
• Pour in vegetable stock and the milk, stir to combine.
• Chop 6 of the parsnips into 1-inch pieces and put into the saucepan. Cook until parsnips are soft.
• Peel the remaining parsnip into thin strips and place on a tray. Sprinkle with salt and put into a preheated oven at 180°C (355°F). Cook the parsnip crisps until brown and crispy. Remove crisps from the oven and set aside to cool.
• 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.
• Spoon soup into bowls and sprinkle paprika on the top. Garnish with parsnip crisps and serve.