Silky parsnip cream soup with crispy croutons

For the stock, wash the carrots and parsley root, peel them, and dice them. Clean the onion and cut it into quarters. Pour a teaspoon of oil into a non-stick pot and sauté the vegetables for 5 minutes. Pour in 2 liters of water, add the spices and a teaspoon of salt, then simmer on low heat for 45 minutes. Strain the stock and measure out 1 liter for the soup. The rest can be stored in the fridge or frozen.

Wash, peel, and dice the parsnips. Finely chop the shallot. Peel and dice the potato as well.

Pour a teaspoon of oil into a pot. Add the shallot and sauté over low heat until translucent. Add the parsnips and continue to sauté. When the parsnips are also translucent, add the potato, pour in the stock, and cook the vegetables until soft, about 30 minutes. Add the remaining salt as well.