2 garlic cloves
2 celery sticks
3 small courgettes
2 tablespoons of sour cream
On the olive oil fry the onion, garlic, chopped parsnip and celery until softened. Add the courgettes and cook for another few minutes.
Add the water, bring to the boil and cook until the courgette is soft.
Then blitz the soup, add the sour cream and salt with pepper if needed.