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Carrot & Parsnip Soup |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp sunflower oil
1 onion, finely chopped
1/2 tsp ground black peppercorns
a handful of thyme leaves
2 large carrots, chopped
2 large parsnips, chopped
1 litre vegetable stock
50ml double cream (optional)
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Heat the sunflower oil in a
large pan and gently cook the onion with a big pinch of
salt for 10 minutes, adding a splash of water if the onion
starts to catch, until completely soft.
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Add the black pepper and
thyme, and cook for a few minutes. Tip in the carrots and
parsnips, and toss to coat in the oil, then pour in the
stock, bring to the boil, then reduce to a simmer and cook
for 20 minutes until the vegetables are soft.
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Pour in the double cream, if
using, and use a stick blender to whizz the soup until
completely smooth. Season and divide between four bowls,
then add another drizzle of cream, if you like.
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DAILY
DINNERS 
