400 g parsnip
1 celery stalk
1 piece of ginger (about 2 cm)
1 garlic clove
500 ml chicken or vegetable stock
Peel and chop the vegetables. Heat olive oil, add veggies and cook for 10 minutes in a half covered pot. Add stock and cook for another 10 minutes. Put it in a blender und pulse until it is smooth. Serve with coriander leaves, fried bacon or ham and any kind of cheese you desire.