Perfect for using up old veg, and it freezes well!
Ingredients:
½ tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1 tsp dried thyme
3 large carrots, peeled and roughly chopped
2 large parsnips, peeled and roughly chopped
2 vegetable stock cubes, in 1 litre of water
100ml double cream
Black pepper
¼ bunch parsley finely chopped (optional)
Method: Number of Servings 4-6 / Prep time 10 minutes / Cook time 25 minutes
1. Heat the olive oil in a large saucepan, fry the onion and celery for 10 minutes until soft. Add the carrots, parsnips, garlic, thyme, vegetable stock and water. Bring to boil then lower the heat and leave to simmer for 25 minutes until the vegetable are soft.
2. Remove from the heat and blend using a blender until smooth, return to a low heat add the double cream and season with pepper. Add chopped parsley to serve (optional).
Nutritional Information Per Serving:
Carbs 16g
Fibre 7g
Fat 11g
Protein 3g
Caloris 190
Inspired by BBC Good Food – https://www.bbcgoodfood.com/recipes/carrot-parsnip-soup
