Method

• Dice the onion and the garlic
• Peel the parsley roots (save the parsley root tops for later use) and potatoes and roughly chop
• Heat a pot and add a drizzle of olive oil, add the onion and garlic
• Cook for a couple of minutes before adding the parsley root and potatoes
• Continue to cook for a few minutes before adding the stock
• Bring to a boil then reduce to a simmer
• Cook until the vegetables are tender
• Allow the soup to cool slightly before blending in a food processor or with a stick blender
• Add the milk (or water)
• Wash a handful of the parsley tops and place in the food processor, pulse until it is roughly chopped through and season to taste with salt and pepper
• Warm gently before serving