One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating … Check This Amazing Recipe: Carrot and parsnip soup
How to Make Carrot and parsnip soup
less than 30 mins
30 mins to 1 hour
- 1 tbsp olive oil
- 1 onion
- sea salt
- ¼–½ tsp dried chilli
- 250g/9oz carrots
- 250g/9oz parsnips
- 1.2 litres/2 pints vegetable stock
- freshly ground black pepper
- ¼–½ tsp apple cider vinegar
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.
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.
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.