Carrot & parsnip soup
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers for busy days
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)
1 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 1/2 tsp black pepper and cook for 2 mins.
3 Add the carrots, parsnips and stock and then bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
2 Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls. Add optional s chopped parsley.
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TOMORROW’S RECIPE: SPICED PARSNIP SHEPHERD’S PIES