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Carrot and Parsnip Soup
simple, delicious soup
A simple, delicious soup that perfectly balances sweet and savory flavors. Best enjoyed with the freshest ingredients!
Nutritional Information (per serving):
- Calories: 113 kcal
- Protein: 2g
- Carbohydrates: 15g (of which 10g sugars)
- Fat: 4g (of which 0.5g saturates)
- Fibre: 6g
- Salt: 0.1g
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:
- Cook the Onion:
- Heat the olive oil in a large lidded saucepan over medium-high heat.
- Gently fry the onion with a pinch of salt until soft and lightly golden, about 8–10 minutes.
- Add the dried chilli flakes and cook for an additional minute.
- Simmer the Vegetables:
- Add the carrots, parsnips, and vegetable stock to the pan. Season with a generous amount of black pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, until the carrots and parsnips are tender.
- Blend and Season:
- Use a stick blender to blend the soup until smooth.
- Season to taste with additional salt and pepper. If desired, add a little apple cider vinegar to brighten the flavor.
- Serve:
- Enjoy your soup hot, optionally garnished with a sprinkle of fresh herbs or a dollop of yogurt.