Kitchen queens Gintare Parulyte and Antje Taiga Jandrig have chosen to share this easy palate pleaser with Delano readers. They remind cooks to be sure not to confuse parsley roots with parsnips, which are not as nutty in flavour.

Ingredients to serve 4 people

1 tbsp ghee
4 shallots, finely chopped
4 parsley roots, peeled and cubed
100 ml white wine
200 ml coconut milk
750 ml vegetable stock
2 tbsp olive oil
1 bunch sage leaves, roughly chopped
Salt and pepper, to taste
Nutmeg, for topping

How to make it

Melt the ghee in a saucepan and sweat the shallots for 3 minutes. Add the parsley root cubes and sweat for another 5 minutes, stirring occasionally. Pour the white wine, turn the heat up and cook for 1 minute. Add the coconut milk and the vegetable stock, bring to boil and cook for 20 minutes, until the parsley root cubes are soft.  

While the soup is cooking, heat the olive oil in a skillet. Add the chopped sage leaves, sprinkle with some salt and fry until they reach the consistency of crisps without burning them. Place them on a couple of sheets of kitchen paper to remove any excess oil.

When ready, remove the soup from the heat and mix with a blender. If the soup is too thick, add more water until you reach the desired consistency. Season to taste. You can pass the soup through a sieve if you like, which will make the soup rich in taste, but light in texture.

Pour the soup into four bowls. Drizzle each soup with drops of olive oil. Decorate with the sage crisps and sprinkled grated nutmeg.