Carrot and parsnip soup

Name: Carrot and parsnip soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European, British
Ingredients: 1 tbsp olive oil; 1 onion, roughly chopped; sea salt, to season; ¼–½ tsp dried chilli flakes; 250g/9oz carrots, peeled and roughly chopped; 250g/9oz parsnips, peeled and roughly chopped; 1.2 litres/2 pints vegetable stock; freshly ground black pepper; ¼–½ tsp apple cider vinegar (optional)

3 steps

Prep:30minCook:1h

This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results. You will need a stick blender for this recipe.

Updated at: Thu, 17 Aug 2023 10:35:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories119.4 kcal (6%)

Total Fat4.1 g (6%)

Carbs20.1 g (8%)

Sugars7.9 g (9%)

Protein2.2 g (4%)

Sodium1089.1 mg (54%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

¼ tspdried chilli flakes

250gcarrots

peeled and roughly chopped

250gparsnips

peeled and roughly chopped

1.2 litresvegetable stock

freshly ground black pepper

¼ tspapple cider vinegar

optional

Instructions

Step 1

Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute.

Step 2

Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender.

Step 3

Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.

View on bbc.co.uk

↑Support creators by visiting their site 😊