Creamy Paleo White Velvet Soup




  1. Start by heating up the stock
  2. Place the cut parsnips into the stock to cook for around 10 minutes
  3. Chop up all the other vegetables as indicated and saute in a large fry pan until soft
  4. 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
  5. Add the salt and pepper
  6. Let cook a bit and set aside a few pieces of the parsnip for garnish
  7. With the immersion blender, blend until smooth
  8. Garnish with the pieces of parsnip you set set aside or parsley or other green