Carrot and parsnip soup

Carrot and parsnip soup

  • serves 4
  • Easy

Whizzing the cream in at the end makes for a super-creamy soup. Enjoy this cosy, orange soup with a swirl of double cream and a hunk of buttered bread

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Try our carrot and parsnip soup recipe then make our parsnip soup, carrot and coriander soup and more soup recipes.

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Ingredients

  • sunflower oil 1 tbsp
  • onion 1, finely chopped
  • garlic 3 cloves, finely chopped
  • black peppercorns ground to make ½ tsp
  • thyme a handful of leaves
  • carrots 2 large, chopped
  • parsnips 2 large, chopped
  • vegetable stock 1 litre
  • double cream 50ml (optional)

Method

  • Step 1

    Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, adding a splash of water if the onion starts to catch, until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.

  • Step 2

    Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.

Check out our best veggie soups

Moroccan Vegetable Soup Recipe

Nutritional Information

  • Kcals 146
  • Fat 4.6g
  • Saturates 0.6g
  • Carbs 18.8g
  • Sugars 11.5g
  • Fibre 8.9g
  • Protein 3g
  • Salt 0.7g
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