Place the cut parsnips into the stock to cook for around 10 minutes
Chop up all the other vegetables as indicated and saute in a large fry pan until soft
When the parsnips have cooked 10 minutes, add all the other vegetables to the soup and simmer for around 15 – 20 minutes until the parsnips are cooked and the vegetables are soft
Add the salt and pepper
Let cook a bit and set aside a few pieces of the parsnip for garnish
With the immersion blender, blend until smooth
Garnish with the pieces of parsnip you set set aside or parsley or other green