Creamy Parsnip Soup
Peel, rinse and cut the parsnips into small pieces. Peel and finely chop the onion and garlic. Saute the onion and garlic in oil. Add the parsnips and pour in the vegetable broth. Simmer for about 15-20 minutes, until the parsnips are soft. Puree the soup. Stir in 200 ml (approximately 1 cup) of milk and the cream. Season with salt and pepper.
Heat the remaining milk until foamy.
Pour the soup into bowls and pour the foamy milk on top. Serve garnished with cilantro.