Carrot and Parsnip Soup
Week
42
Season
Autumn
Difficulty
Easy
Autumn carrots and parsnips make a sweet, comforting soup perfect for chilly days.
Ingredients:
250g carrots, chopped
250g parsnips, chopped
1 onion, chopped
1 litre vegetable stock
2 tbsp olive oil
Salt and pepper
Method:
1 onion, chopped
1 litre vegetable stock
2 tbsp olive oil
Salt and pepper
Method:
2 tbsp olive oil
Salt and pepper
Method:
Method:
Sauté onion in oil, add carrots and parsnips, cover with stock, simmer 20 minutes, blend, season, and serve.
Cooking time: 30 minutes
Storage: Fridge 3 days; freeze for longer storage.