Carrot & parsnip soup
- Liberty Mendez
Save recipe
Serves 4 - 6
Easy
Prep: 20 mins
Cook: 35 mins
A star rating of 4.9 out of 5.112 ratingsRate
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Create a batch of creamy parsnip and carrot soup recipe for a warming lunch or supper. Serve with crusty bread and freeze any leftovers for busy days
Freezable
Egg-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
½ tbsp olive oil
-
2 onions
finely chopped
-
2 celery sticks
finely chopped
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2 garlic cloves
crushed
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½ small bunch thyme
leaves picked
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3 large carrots
peeled and roughly chopped
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2 large parsnips
peeled and roughly chopped
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1 litre vegetable stock
-
100ml double cream
-
¼ bunch parsley
finely chopped (optional)
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Nutrition: Per serving (6)
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kcal190
low
-
fat11g
-
saturates6g
-
carbs16g
-
sugars11g
low
-
fibre7g
high
-
protein3g
-
salt0.5g
low
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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.
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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.
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A star rating of 4.9 out of 5.112 ratings
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