Recipe: Carrot and Parsnip Soup
It’s been a super super cold week, and therefore the best lunch we can imagine is this easy and creamy soup that fills you with warmth and delicious veg!
- 3 tbsp Good Quality Olive Oil
- Onion, finely chopped
- 3 garlic cloves, finely chopped
- Seat Salt and Black pepper to taste
- 2-3 large carrots, chopped
- 2 large parsnips, chopped
- 1 litre veg stock
- 50ml Double Cream (Optional)
1.) Heat the olive oil in a large pan and throw in the onion, a decent pinch of good quality sea salt and about half a teaspoon of black pepper. Cook for a good 8 minutes until it’s completely soft.
2.) Add in the carrots and parsnips and stir around the oil. Then pour in the stock and bring to the boil.
3.) Simmer and cook for 20 minutes until the vegetables are soft and well cooked.
4.) Pour in the double cream, if using, and use a stick blender to whizz up the soup until smooth.
5.) Portion up into bowls and either add a little more cream or you can add some coriander and a pinch of paprika to taste.