Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days
Prep:20 mins
Serves 4 – 6
½ tbsp olive oil2 onions, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed½ small bunch thyme, leaves picked3 large carrots, peeled and roughly chopped2 large parsnips, peeled and roughly chopped1 litre vegetable stock100ml double cream¼ bunch parsley, finely chopped (optional)
STEP 1Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.STEP 2Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.
