Butternut and parsnip soup

Ingredients:

- 1 parsnip

- 5 to 6 slices of butternut squash

- Parsley

- 1 tsp of Turmeric

- 30cl of rice milk

Recipe:

- Cut the parsnip and butternut squash into small pieces.

- Steam or boil the vegetables.

- Once the vegetables are cooked, drain them then put them in a saucepan, add 30cl of rice milk, blend the vegetables then pour in about 1/2 liter of hot water.

- Add the turmeric then the parsley according to your taste.

- Enjoy.