Carrot & parsnip soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
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
- 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.
- 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.
