Velvety Parsnip Cream Soup with Croutons

For the broth, wash, peel, and dice the carrots and parsley roots. Peel and quarter the onion. In a pot, sauté the vegetables in half of the olive oil for about 5 minutes. Pour in 2 liters of water, add the spices and half of the salt, and simmer for 45 minutes over low heat. Strain the broth and set aside 1 liter for the soup. Refrigerate or freeze the rest for later.

Wash, peel, and dice the parsnips. Finely chop the shallot. Peel the potato and also cut it into cubes.

Heat the remaining olive oil in a pot. Sauté the shallot until translucent. Add the parsnips and roast briefly. Once the parsnips are translucent, add the potato cubes, pour in the prepared vegetable broth, add the remaining salt, and cook until soft for about 30 minutes.