Step 1: 1- cook the onion and garlic for 5 minutes till translucent.
Step 2: 2- add the potato and parsnip cubes and cover with vegetable stock. simmer with lid of for 20 minutes till the veg is soft (the cellulose structure has broken down).
Step 3: 3- puree in a food processor and season to taste when returned to pan to heat up.
Step 4: 4- serve with croutons and enjoy.