Carrot and Parsnip Soup
This creamy carrot and parsnip soup is filling warming and made with just a few simple ingredients.
Servings 4
Calories 220kcal
Equipment
- 1 large saucepan or a large soup pot
- 1 stick blender/ immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion diced
- 2 stalks of celery finely sliced
- 1 large clove of garlic
- 1½ teaspoon finely chopped rosemary
- ½ level tbsp finely chopped thyme leaves
- 3 medium carrots peeled and roughly chopped
- 2 medium parsnips peeled and roughly chopped
- 1 litre vegetable stock
- 100 ml double cream (heavy cream)
- ½ teaspoon sea salt divided
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat one tablespoon of olive oil in a large saucepan. Add the onion and celery and cook for about 15 minutes, stirring often to avoid burning.Next, add the garlic and herbs, and cook for a further minute or until you start to smell the garlic.
- Now add the carrots and parsnips, and pour in the stock. Season with salt and black pepper and simmer on medium to low heat for 20 minutes or until the carrots and parsnips are tender.
- You will now need to blend the soup until it is smooth. I use a stick blender to do this. You could also use a regular blender just be careful adding the hot soup to a blender.
- Once the soup is smooth check the seasoning, reduce to low heat then pour in the cream and stir well. Cook for a minute or two on a low heat.Serve immediately with some good crusty bread
Notes
- Storage - Any leftovers can be stored in an airtight container in the fridge, they should be used within 2 days. I don't recommend freezing this soup due to the cream. Soups with cream have a tendency to split, which can lead to a grainy texture.
- Reheating - You can reheat the soup on the hob or in the microwave, it may need a splash of water to loosen not slightly though.
- Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.
Nutrition
Calories: 220kcal | Carbohydrates: 23.8g | Protein: 2.4g | Fat: 13.5g | Saturated Fat: 6.5g | Cholesterol: 35mg | Sodium: 553mg | Potassium: 478mg | Fiber: 5.5g | Sugar: 6.3g | Calcium: 90mg | Iron: 1mg