Carrot & parsnip soup
A perfect winter warmer that’s full of nourishing goodness, our carrot and parsnip soup is ready in no time at all
- 3 large peeled carrots
- 2 large peeled parsnips
- 1 large onion
- 2 garlic cloves, crushed
- Large knob of butter
- 1 litre of vegetable stock
- 4 tbsp crème fraîche
Cube the carrots and parsnips and finely chop the onion.
Melt the butter in a saucepan, add the onion and garlic, cook for around 5 minutes.
Add the carrots, parsnips and vegetable stock, bring to the boil, cover and simmer for 30 minutes or until the vegetables are soft.
Remove from the heat and cool. Place in a food processor and blend until smooth. If needed, add more stock to get the right consistency.
Serve with crème fraîche.