Carrot and Parsnip Soup
A warm and comforting soup featuring the natural sweetness of carrots and parsnips. This smooth and creamy soup is perfect for chilly days and offers a healthy boost to your diet.
Equipment
- Large pot
- Immersion blender or stand blender
- Chopping board and knife
Ingredients
- 500 g carrots chopped
- 400 g parsnips chopped
- 1 large onion diced
- 2 garlic cloves minced
- 1.2 litres vegetable or chicken stock
- 2 tbsp olive oil or butter optional
- 150 ml single cream optional
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil or butter over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until soft and fragrant.
- Add the Vegetables: Stir in the chopped carrots and parsnips. Cook for another minute to combine the flavors.
- Simmer the Soup: Pour in the vegetable or chicken stock and bring the mixture to a simmer. Cover and let it cook for 25-30 minutes until the vegetables are tender.
- Blend Until Smooth: Use an immersion blender or transfer to a stand blender to puree the soup until smooth. Return the soup to the pot if needed.
- Optional Creamy Finish: Stir in single cream for a richer texture before serving.
- Serve & Enjoy: Pour into bowls and serve warm. Garnish with fresh herbs if desired.