Carrot and Parsnip 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:

1. 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.
2. 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.
3. 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.
4. Serve:
   • Enjoy your soup hot, optionally garnished with a sprinkle of fresh herbs or a dollop of yogurt.