Carrot and parsnip soup
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results.
You will need a stick blender for this recipe.
Each serving provides 113 kcals, 2g protein, 15g carbohydrates (of which 10g sugars) 4g fat (of which 0.5g saturates), 6g fibre and 0.1g salt.
Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- sea salt, to season
- ¼–½ tsp dried chilli flakes
- 250g/9oz carrots, peeled and roughly chopped
- 250g/9oz parsnips, peeled and roughly chopped
- 1.2 litres/2 pints vegetable stock
- freshly ground black pepper
- ¼–½ tsp apple cider vinegar (optional)
Method
Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute.
Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender.
Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.
Recipe tips
Adding a splash of apple cider vinegar at the end can help balance and round out the natural flavours!
