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Quick and Easy Carrot and Parsnip Soup
This soup is rich and creamy and packed with flavour but is low in calories, super healthy and economical too.
Ingredients
- 1 small onion chopped
- 1 stick celery chopped
- 1 clove garlic minced
- 3 carrots
- 2 parsnips
- 500 ml vegetable stock or stock of choice
- 1 tbsp fresh thyme or 1 tsp dried thyme
- salt and pepper to taste
Instructions
- Wash and chop the carrots and parsnips to same sized chunks
- Saute the onion, celery and garlic for about 5 minutes
- Add all other ingredients, bring to boil then lower the heat, cover and simmer for 20 minutes till veggies are tender
- Use a potato masher or stick blender to smooth your soup to the texture you prefer and check the seasoning
Video
Notes
This carrot and parsnip soup will keep in the fridge for up to 4 days and freezes well for up to 4 months.
Add some curry powder or harissa to spice things up if you want to either during the cooking or just as you serve your parsnip and carrot soup.
Nutrition
Calories: 94kcalCarbohydrates: 23gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 545mgPotassium: 502mgFiber: 6gSugar: 8gVitamin A: 8036IUVitamin C: 21mgCalcium: 59mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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