This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread
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Another idea for parsnips: Creamy parsnip mash
Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.