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Carrot & parsnip soup

By BBC Good Food

Carrot & parsnip soup

Prep:20minCook:35min

Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days

Updated at: Sat, 02 Nov 2024 03:25:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

35

Low

Glycemic Load

5

Low

Nutrition per serving

Calories150.8 kcal (8%)

Total Fat9.2 g (13%)

Carbs15.2 g (6%)

Sugars6.1 g (7%)

Protein1.7 g (3%)

Sodium533.7 mg (27%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ Tbspolive oil

0.5 bunchthyme

small, leaves picked

large, peeled and roughly chopped

large, peeled and roughly chopped

1 litrevegetable stock

100mldouble cream

0.25 bunchparsley

finely chopped, optional

Instructions

View on BBC Good Food

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Notes

10 liked

7 disliked

Easy

Go-to

Delicious

Bland

Never again

Katie Ford· 9 months ago

Used coconut milk instead of cream a d added some broccoli

Kris Tsau· 11 months ago

I had some parsnips, carrots and celery that needed to be used up and find this recipe when did a Google search. So glad I did. It's easy and delicious. I added some crushed red pepper to the existing recipe based on feedback from others and it added a nice bit of heat. I'm in the US so just used heavy cream. It doesn't call for that much. The soup tastes more decadent than it is. I'll definitely make it again.

Julie· last year

Soup was lovely but added another parsnip and a medium potato to thicken it.

Soup was lovely but added another parsnip and a medium potato to thicken it.