Member recipe

Carrot and Parsnip Soup

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Cooking time

Prep: 10 minutes Cook: 30 minutes

Skill level



Serves 4

A deliciously simple soup for a winter's day.

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  • 1 large onion
  • 2 large parsnips
  • 2 large carrots
  • Large knob of butter
  • A little olive oil
  • 1 litre Vegetable Stock
  • Croutons and/or lardons


  1. Finely dice the onion

  2. Chop the parsnip and carrot into small chunks

  3. Melt the butter in a saucepan with a little olive oil (to stop the butter burning)

  4. Sweat the onion for 10 mins over a low heat. Do not let the onion brown. It should take on a translucent look

  5. Add the chopped parsnips and carrot

  6. Pour on the vegetable stock (or water and 2 knorr cubes)

  7. Bring to the boil and leave to simmer for 30 mins.

  8. When the parsnips and carrots are completely soft, remove from heat and allow to cool

  9. Pour the cooled mixture into a liquidizer and liquidize until completely smooth

  10. Pour the mixture into a clean saucepan, passing it through a sieve first. Use the back of a spoon to push the last of the mixture through. This will create an even smoother soup.

  11. Serve with a sprinkling of croutons and/or fried lardons. You can also use chopped pieces of bacon.

Comments, questions and tips

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2nd Aug, 2018
Yummy with a spoon of curry spices added!
6th Nov, 2017
Cooked this in my soup maker today, with the addition of a little ginger and chilli as yougra1 suggested... Deliciously smooth and flavourful soup, my teenage sons loved it.
1st Jun, 2016
Tried this is a soup maker added some chilli and ginger ( not too much ) and ended up with a really warming soup with a kick to it. A little less chilli next time I think ,1/4 teaspoon)rather than half.
11th Jun, 2015
I added a chopped garlic with the onion, 2 teaspoons of dried tarragon with the veg and a teaspoon of Marmite at the end, gave it a boost.
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