Carrot & Parsnip Soup
Enjoy this bowl of sunshine in the dark winter months! This is a really cost-effective meal, and chances are you have the ingredients already in the fridge too. It is suitable for the whole family and freezes well if you want to batch cook and save for another day.
Serves: 2
Prep: 10 Mins
Cooking Time: 35 Mins
Ready In: 45 Mins
- 400g Carrots
- 200g Parsnips
- 1 Onion
- 1 Celery Stick
- 600ml Chicken/ Vegetable Stock
- 1tsp Fresh Thyme
- Roughly dice the onion and celery and add to a large pan with a splash of olive oil. Gently sauté for 5-10 minutes until the onions are soft.
- Whilst the onion is cooking peel the parsnips and carrots and roughly chop them. Add them to the pan with the stock and thyme leaves.
- Bring the soup to the boil, then simmer with a lid on for 25-30 minutes until the vegetables are soft and cooked through.
- Blend with a stick blender. Depending on how long this takes you may need to gently reheat the soup.
Method
- Roughly dice the onion and celery and add to a large pan with a splash of olive oil. Gently sauté for 5-10 minutes until the onions are soft.
- Whilst the onion is cooking peel the parsnips and carrots and roughly chop them. Add them to the pan with the stock and thyme leaves.
- Bring the soup to the boil, then simmer with a lid on for 25-30 minutes until the vegetables are soft and cooked through.
- Blend with a stick blender. Depending on how long this takes you may need to gently reheat the soup.
Ingredients
- 400g Carrots
- 200g Parsnips
- 1 Onion
- 1 Celery Stick
- 600ml Chicken/ Vegetable Stock
- 1tsp Fresh Thyme
Additional Information
This is suitable from 6m+.
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