Carrot and parsnip soup
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!