Creamy carrot and parsnip soup
A bowl of our creamy carrot and parsnip soup is sure to satisfy your tastebuds.
Our carrot and parsnip soup recipe is simple, healthy and cheap to make. In just three easy steps you can recreate this delicious, hearty soup – perfect for using up any leftover veggies from your Sunday roast. We’ve soaked and simmered two of your five-a-day with some stock and grated ginger for an injection of flavour, and added orange rind for a sweet twist. Stir in the cream, season and then serve with a few sprigs of coriander and some warm homemade crusty cob loaf. You could make a bowl of this comfort food in autumn when it’s star ingredients are in season.
If you want to freeze this carrot and parsnip soup make sure you leave out the cream when making. Once defrosted, reheat the parsnip soup and stir in the cream just before serving.
- 4tbsp butter, softened
- 1 large onion, peeled and chopped
- 450g (15oz) carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 1 level tbsp freshly grated root ginger
- 1 level tsp finely grated orange rind
- 600ml (1 pint) vegetable stock
- 125ml (4fl oz) single cream
- Salt and ground black pepper
- Sprigs of fresh coriander, to garnish