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Carrot and Parsnip Soup

By MDSP (GoodFood Community)
  • Rating: 5 out of 5.2 ratings
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A deliciously simple soup for a winter's day.


  • 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


  • STEP 1
    Finely dice the onion
  • STEP 2
    Chop the parsnip and carrot into small chunks
  • STEP 3
    Melt the butter in a saucepan with a little olive oil (to stop the butter burning)
  • STEP 4
    Sweat the onion for 10 mins over a low heat. Do not let the onion brown. It should take on a translucent look
  • STEP 5
    Add the chopped parsnips and carrot
  • STEP 6
    Pour on the vegetable stock (or water and 2 knorr cubes)
  • STEP 7
    Bring to the boil and leave to simmer for 30 mins.
  • STEP 8
    When the parsnips and carrots are completely soft, remove from heat and allow to cool
  • STEP 9
    Pour the cooled mixture into a liquidizer and liquidize until completely smooth
  • STEP 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.
  • STEP 11
    Serve with a sprinkling of croutons and/or fried lardons. You can also use chopped pieces of bacon.
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    Rating: 5 out of 5.2 ratings
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