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Carrot and parsnip soup in a bowl

Carrot & parsnip soup

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days

  • Freezable
  • Vegetarian
Nutrition: Per serving (6)
HighlightNutrientUnit
kcal190
fat11g
saturates6g
carbs16g
sugars11g
high infibre7g
protein3g
salt0.5g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.

  • STEP 2

    Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.

Goes well with

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Overall rating

Rating: 5 out of 5.4 ratings

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