Velvety Parsnip Cream Soup with Croutons

For the broth, wash, peel, and dice the carrots and parsley root. Peel and quarter the onion. Heat 1 tsp of olive oil in a non-stick pot and roast the vegetables for about 5 minutes. Pour in 2 liters of water, add peppercorns, allspice berries, and 1 tsp of salt, and simmer over low heat for 45 minutes. Strain the broth and set aside 1 liter for the soup. Store or freeze the rest for other dishes.

Wash, peel, and dice the parsnips. Finely chop the shallot. Peel and dice the potato as well.

Heat the remaining tsp of olive oil in a pot. Sauté the shallot in it over medium heat until translucent. Add the diced parsnips and fry briefly. Once the parsnips are also translucent, add the diced potatoes, pour in 1 liter of the prepared vegetable broth, add the remaining tsp of salt, and simmer for about 30 minutes until the vegetables are soft.