A lovely rich and creamy soup perfect for cold autumn days. I think the next time I will add some fried cubed pancetta on top, mmmm...
Ingredients:
- 4 medium potatoes, peeled and sliced
- 2 parsnips, peeled and sliced
- 600ml vegetable or chicken stock
- 1 tsp dried oregano
- salt and black pepper
Put the stock, potatoes, parsnips and oregano in a saucepan and season well. Bring to the boil, cover and simmer for 30 minutes until the vegetables are soft. Blend the mixture until smooth, taste and add more seasoning if necessary.
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