Ingredients

Method

Lightly sweat onions in the oil for about 10 minutes over a low heat until soft.

Add the parsnips, toss well and sweat for a further 10 minutes.

Add the bayleaf and stock, cover, bring to a gentle simmer and cook until the parsnips are tender.

Add the Watercress to the pan and simmer for 2-3 minutes to soften but without losing colour.

Remove bayleaf and liquidize the concentrated soup until smooth.

Add the Alpro milk alternative and Alpro Cream alternative.

Whizz again, return to the pan and warm through gently without boiling.

Season to taste.

Serve sprinkled with croutons and watercress garnish.

Variations/Toppings

Replace the parsnip with potato or a mixture of potato and celeriac.

Finely chopped parsley may be used instead of croutons.

For Gluten/Wheat-Free option use Gluten/Wheat-free bread croutons, pepper and vegetable stock.

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