Parsnip Cream Soup
Parsnip is an aromatic and sweet root vegetable resembling carrot, it is extremely rich in vitamins, minerals and fiber. Try a cream soup with parsnips and leeks, which is an ideal low-calorie soup, and helps excretion of excess fluid.
2 tablespoons butter
2 tablespoons olive oil
60 g parsnip
2 cups water
1 teaspoon lemon juice
salt and pepper
Melt the butter and add the chopped leeks.
When the leeks soften (be careful not to burn it), lower heat and add the chopped parsnips and olive oil. Season with salt.
Pour water and cook for about thirty minutes, until the parsnips are tender. Add chopped parsley.
Blend the soup to obtain a creamy texture.
Add a teaspoon of lemon juice, and salt and pepper to taste.
The soup can be decorated with fresh chopped parsley leaves and olive oil.