![Carrot and Parsnip Soup Recipe Carrot and parsnip soup in a white bowl next to spoon](https://images.immediate.co.uk/production/volatile/sites/2/2020/09/OLI-1020_Healthy-CarrotParsnipSoup_06105_preview-6e0c6ff-e1647005980248.jpg?quality=90&crop=20px,0px,1158px,1052px&resize=556,505)
Carrot and parsnip soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- black peppercorns, ground to make ½ tsp
- thyme, a handful of leaves
- 2 large carrots, chopped
- 2 large parsnips, chopped
- 1 litre vegetable stock
- 50ml double cream (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.