Based loosely on our Carrot & Coriander soup, this tasty recipe has the addition of parsnips and ginger for a slightly spicier flavour. Quick and easy to make at any time, this recipe is perfect for using up veg.
Perfect as a starter or main meal with freshly baked bread.
- Serves: 2-4
- Prep Time: 5 minutes
- Cooking Time: 25-30 minutes
- Ready In: 30-35 minutes
Ingredients
- 1 – 2 tbsp Olive Oil or Cold Pressed Rapeseed Oil
- 5 or 6 medium Carrots – thickly sliced, no need to peel
- 4 small or 2 large Parsnips – sliced and chopped into chunks, no need to peel
- 1 large Brown Onion – chopped
- 1 medium Red Onion – chopped
- 1 piece Fresh Root Ginger – approx 1″ cube – grated or finely chopped
- 1.2 litres / 2 pints Vegetable Stock (2 stock cubes)
- 1 tbsp Single Cream
- Knob of Butter
- Pinch of Black Pepper to taste
Method
- Heat the oil in a large stock pot
- Add the sliced carrots and parsnips and cook on a low to medium heat until they start to soften (approx 4 mins)
- Add the red onion, brown onion and celery and cook for a further 3 minutes
- Add the fresh ginger, black pepper and knob of butter. Mix well and cook for a further minute, stirring occassionally
- Add the vegetable stock, stir well and bring to the boil
- Turn down the heat and simmer for approx 20-25 minutes with a lid until the vegetables are softened but not mushy
- Take the pan off the hob and using an electric hand blender, blend the vegetables and liquid until smooth
- Add the single cream and heat slowly on a low heat for a further 3 minutes, stirring occasionally
- Serve with freshly baked bread or toast
Top Tips
- Keep an eye on the initial cooking of the vegetables which should be lightly softened but not browning
Recommended Equipment
- Large stainless steel stock pot or saucepan (that will hold at least 4 pints / 2.27 litres)
- Electric hand blender
- Measuring spoons