Paprika Parsnip Soup

In a saucepan, heat oil and butter until butter has melted. Add onions and garlic and stir. Cook until onions are soft and translucent.

Pour in vegetable stock and the milk, stir to combine.

Chop 6 of the parsnips into 1-inch pieces and put into the saucepan. Cook until parsnips are soft.

Peel the remaining parsnip into thin strips and place on a tray. Sprinkle with salt and put into a preheated oven at 180ºC (355ºF). Cook the parsnip crisps until brown and crispy. Remove crisps from the oven and set aside to cool.

Once parsnips in the soup are soft, use a hand blender and blend until smooth. Season with salt and pepper. Add smoked paprika and stir until fully mixed in.

Spoon soup into bowls and sprinkle paprika on the top. Garnish with parsnip crisps and serve.