Name: Roasted Carrot & Parsnip Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6
Ingredients: ½ tbsp olive oil; 2 Greengrocer onions, finely chopped; 2 Greengrocer celery sticks, finely chopped; 2 Greengrocer garlic cloves, crushed; ½ small bunch Greengrocer thyme, leaves picked; 3 large Greengrocer carrots, peeled and roughly chopped; 2 large Greengrocer parsnips, peeled and roughly chopped; 1 litre vegetable stock; 100ml double cream; ¼ bunch Greengrocer parsley, finely chopped (optional)

Serves: 4-6
Difficulty: Easy
Prep Time:
20 mins
Cook Time: 35 mins

Warm up with this fab Carrot and Parsnip soup!

Ingredients Method

What you'll need

½ tbsp olive oil
2 Greengrocer onions, finely chopped
2 Greengrocer celery sticks, finely chopped
2 Greengrocer garlic cloves, crushed
½ small bunch Greengrocer thyme, leaves picked
3 large Greengrocer carrots, peeled and roughly chopped
2 large Greengrocer parsnips, peeled and roughly chopped
1 litre vegetable stock
100ml double cream
¼ bunch Greengrocer parsley, finely chopped (optional)

Method

STEP 1

Pre heat your oven to 200c

STEP 2

Chop your carrots and parsnips into cubes, add them to a bowl, season with salt and pepper then drizzle with oil. Mix well then pour onto a baking tray and roast in the oven for 25 mins

STEP 3

Heat oil in a large saucepan and fry the chopped onion and celery for 10 mins, stirring occasionally until softened. Add the garlic, thyme and a sprinkle of black pepper and cook for 2 mins.

STEP 4

Add the roasted carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 10 mins, stirring occasionally.

STEP 5

Blend using a handheld blender until smooth. Add the cream and blitz again until combined, then season to taste.

Serve with Crusty bread & Enjoy!

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