Carrot and Parsnip Soup

Finely dice the onion

Chop the parsnip and carrot into small chunks

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

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

Add the chopped parsnips and carrot

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

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

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

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

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.

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