Creamy Parsnip Soup

For the broth, wash the carrots and parsley root. Peel them with a peeler and cut into cubes. Peel and quarter the onion. Pour a teaspoon of oil into a non-stick pot and sauté the vegetables for 5 minutes. Pour in 2 liters of water, add spices and salt, and cook for 45 minutes over low heat. Strain the broth and set aside 1 liter for preparing the soup. Store the rest in the refrigerator for another meal or freeze for later use.

Wash and peel the parsnip with a peeler and cut into cubes. Finely chop the shallot. Peel the potato and cut into cubes.

Pour 1 teaspoon of oil into a non-stick pot. Add the shallot and sauté over low heat until translucent. Add the parsnip and continue to sauté. Once the parsnip is also translucent, add the potato, pour in the broth, and cook until the vegetables are soft, approximately 30 minutes.