Here’s an easy soup made with parsnips, or as I like to think of them, perfumed carrots:

Start a mirepois–a 1:2:2 mixture of diced celery, onions, and carrots, in olive oil, over medium-low heat. When this mixture is soft and starting to brown, add in another 1 part potatoes , 1 part zucchini, and 2 parts parsnips (all diced). Add slightly more than enough stock (vegetable or chicken) to cover this, and toss in a bay leaf, a whole clove, a few dashes of coriander, and simmer for half an hour on low heat, or until parsnips are soft. Stir in a handful of chopped scallions. Ladle out half the soup into a blender, pulse a few times, and return to pot. Stir until even, and salt and pepper to taste.

Optional: garnish with chopped parsley, a dollop of sour cream, grated parmesan, or some julienned cucumber.

Serve with a hunk of homemade bread.