Soup Maker Carrot and Parsnip Soup

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Two bowls of deep yellow carrot and parsnip soup on a table top ready to eat

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The machine does all the work in this carrot and parsnip in a soup maker recipe. Enjoy great flavours from this root vegetable combination.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Total Time40

Equipment

Ninja Foodi Blender & Soup Maker

Ingredients

1 onions
1 tbsp olive oil
350 g carrots
350 g parsnips
1 potato - small - 100g
1 stock cube / pot - chicken or vegetable
500 ml water - as per method
1 stick celery - 1

Spices

1 tsp turmeric
1 tsp garam masala
½ tsp garlic powder/granules
1 tsp smoked paprika
salt and black pepper - to taste

Instructions

Prepare the vegetables. As this is a blended soup, you don’t need to be fussy.
Onion – top, tail, peel and cut into quarters
Carrots - top & tail, peel, and chop into 5cm batons
Parsnip - top & tail, peel, and chop into 5cm batons. If older and larger, remove the woody central part.
Potato – cut into chunks. No need to peel if your potatoes are clean with unblemished skin.
1 onions, 350 g carrots, 350 g parsnips, 1 potato, 1 stick celery
Throw the onion into the soup maker and briefly pulse. Scrape down the sides so that the onion is at the bottom.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length.
If you do not have a sauté function, then you can skip this stage and throw everything in or sauté the onions in a pan first. I do prefer the onion sautéed for the extra flavour this brings to the soup.
1 tbsp olive oil
Add the rest of the ingredients. Add water to about 5cm / 2 inches below the top of the vegetables.
1 stock cube / pot, 500 ml water, 1 tsp turmeric, 1 tsp garam masala, 1 tsp smoked paprika, ½ tsp garlic powder/granules
Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic!
Season to taste and add a little more liquid if you want to adjust the consistency before serving.
salt and black pepper

Notes

1 - the celery is optional, but it adds a lovely extra layer of flavour without making the soup taste of celery. If I have celery in the salad drawer I'll always add a stick when making soup

Variations

A squeeze of fresh lemon juice is a great flavour enhancer for many soups
Make the soup richer by adding a knob of butter add at the end of cooking and briefly pulse it in.
Vary the spices to taste. Add some curry powder alongside the garam masala? Or you could add some dried chilli powder, or a little grate of ginger.
Add some red lentils at the start of cooking for extra protein and body, but you will need to add a little more liquid and reduce the potato.

Storage

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

Freezer – Once the soup has cooled to room temperature, pack into containers, seal and freeze. Store for up to 6 months.

Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. You can reheat your soup in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex jug for ease of handling.

Hints and tips

If you don’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker.
If you decide to skip the sauté stage, you do still need to include the oil in the recipe. It helps both the flavour and your ability to absorb vitamin A.
It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.

• 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.