Some vegetables are a Tuesday night no-brainer, while others feel like more of a Sunday schlep. Poor parsnip falls into the latter category, relegated to slow braises and weekend roasts.Weather-resistant root veg like parsnips, swedes and celeriac are affordable at this time of year, but their fibrousness doesn’t yield as easily or quickly as tender, fair-weather veg.Breaking fibres down before you start cooking, either by whizzing through a food processor or coarsely grating on a box grater is a simple shortcut. I’ve even taken to blitzing my soffritto and mirepoix when I’m feeling particularly pressed.Pass the parsnip: the makings of Alice Zaslavsky’s soup. Photograph: Eugene Hyland/The GuardianWhen you aren’t relying on time to extract flavour from ingredients, think about the liquids you use to cook, too. Every element should contribute to the overall taste, rather than diluting it. That’s why you’ll notice that rather than adding water to a quick cook like risotto, you’ll ladle in stock; or add orange juice to loosen a carrot puree for complexity.Even if a recipe tells you to use water, consider replacing some or all of it with another liquid that’s congruent with the flavour profile, but adds a little oomph. For a neutral, lighter flavour, try a veg or chicken stock (or beef or fish if the recipe features those proteins). For more sweetness, try juice, or even the liquid from a compote or preserve.Using a box grater to break down the parsnip fibres before cooking is a simple shortcut … Photograph: Eugene Hyland/The Guardian… And the result is a velvety, midweek soup. Photograph: Eugene Hyland/The GuardianFor tang, vinegar, wine, beer or cider will give it a kick, but be sure to cook out some of the booziness by letting the pot burble away until your eyes stop stinging, before adding other liquids. For extra savouriness and seasoning, pickle or olive brine, kraut or kimchi juice are all winners – though these should be added towards the end of the cook to maintain their brightness, and hold off on the salt until you’ve tasted it all together.Of course, when you’re grating and simmering something, you do lose the benefit of texture. To restore it, serve creamy, velvety dishes with some added crunch. This is also my favourite way to turn a bowl of soup into a meal of soup.Soup, with crunch: the bowls are topped with cheesy, mustardy croutons. Photograph: Eugene Hyland/The GuardianLike in this creamy parsnip and pear soup, which is a retro combo that’s ripe for revival. The sweetness of these autumnal ingredients blend beautifully, further enhanced by the cheesy, crunchy croutons bobbing about on top. It’s très french onion soup, with a root and fruit twist.If you’re in even more of a hurry, get clever with your timings and gratinate the croutons on a lined baking tray, then top each bowl of soup with the bubbling bits. You can also make the soup the day before, along with the rubbed bread, then heat and gratinate as you need.Grate parsnip and pear soup with cheesy, mustardy gratin toasts – recipeServes 4, with some extra for the freezer