Carrot & parsnip soup
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Carrot & parsnip soup

By Liberty Mendez

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

  • Prep:20 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 190
  • fat 11g
  • saturates 6g
  • carbs 16g
  • sugars 0g
  • fibre 7g
  • protein 3g
  • salt 0.5g

Ingredients

  • ½ tbsp olive oil
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • ½ small bunch thyme, leaves picked
  • 3 large carrots, peeled and roughly chopped
  • 2 large parsnips, peeled and roughly chopped
  • 1 litre vegetable stock
  • 100ml double cream
  • ¼ bunch parsley, finely chopped (optional)

Method

  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.

  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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