Easy parsnip and carrot soup

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The golden glow of this carrot and parsnip soup means it looks as good as it tastes.

4 from 3 votes

This rich, velvety root vegetable soup makes a tasty and nourishing light meal, perfect for winter packed lunches.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time30

Total Time35

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can and ideally a steel shaft

Ingredients

2 medium onions - about the size of a small apple
2 sticks celery
2 cloves garlic
500 g parsnips
500 g carrots
1 tbsp olive oil
½ tsp turmeric
½ tsp smoked paprika
1 litre stock/broth
1 knob butter
salt and pepper - to taste

Instructions

Peel and roughly chop all the vegetables, aiming for similar sized chunks of carrots and parsnips (if these have a woody core, remove it).
Put the olive oil in a pan and warm over a medium heat. Add the onion and celery and fry gently for a couple of minutes before adding the garlic. Cook for a minute or two longer.
2 medium onions, 2 sticks celery, 1 tbsp olive oil, 2 cloves garlic
Add the spices to the pan. Stir in and cook for a minute or two.
½ tsp turmeric, ½ tsp smoked paprika
Add the parsnips and carrots. Cover with the stock.
500 g parsnips, 1 litre stock/broth, 500 g carrots
Bring the pan to a simmer. You can then put the lid on, turn the heat down and leave to simmer for about 20–25 minutes, until all the vegetables are soft.
Allow your soup to cool a little. Then blend the soup to a smooth consistency using a stick blender (or food processor if you prefer), adding a little extra stock if needed.
Stir in a small knob of butter. Then season your parsnip and carrot soup to taste with salt and pepper.
1 knob butter, salt and pepper

Notes

This soup is quick to make, but if you are in a hurry you could use half a cup of frozen soffritto mix instead of the celery and onion. If you do, you can use one small carrot less.

Add a squeeze of lemon juice, or 1 tsp of apple cider vinegar. This will lift and brighten your soup enhancing the flavours in much the same way that a pinch of salt does.

Leftovers

Fridge – Allow to cool, pack into containers, seal and keep in the fridge for up to 3 days.

Freezer – Allow to cool, pack into containers, seal and freeze. Store for up to 6 months.

Reheating – Defrost in the fridge overnight, or alternatively on the countertop for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I nearly always use a Pyrex-style jug for easy of handling.

Nutritional Information

This recipe is 6 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.