Looking for a warm and cozy meal to celebrate the holidays or simply to enjoy the long days of winter? Look no further - this delicious Carrot and Parsnip soup is sure to please!
Carrot & Parsnip Soup
Find the original recipe here.
Ingredients
½ tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
½ small bunch thyme; leaves picked
3 large carrots, peeled and roughly chopped
2 large parsnips, peeled and roughly chopped
1 litre vegetable stock
100ml double cream
¼ bunch parsley, finely chopped (optional)
Directions
Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water.
Add the garlic, thyme, and ½ tsp black pepper and cook for 2 mins.
Add the carrots, parsnips, and stock, and bring to a boil.
Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
Blend using a stick blender until smooth.
Add the cream and blitz again until combined, then taste for seasoning.
To serve, ladle into bowls and scatter over a little chopped parsley.
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