Carrot & Parsnip Soup
I used to be rubbish at growing parsnips. We'd have a single-figure crop most years, and they were a real treat - usually roasted with a sunday lunch, or cut thin and baked as chips. Now I've mastered the darned things we're in danger of becoming sick of them. Soup to the rescue! This soup is light and fresh in flavour with a hearty texture, ideal for a winter lunch. We used to use cream to finish the soup off, but have found yoghurt to provide a nice sharp counterpoint to the sweetness of the parsnips, and it's better for you.
Ingredients
- 1 tbsp olive oil
- 1 large onion
- 2 large parsnips
- 3 large carrots
- 2 pints of vegetable stock
- 2 tbsp natural yoghurt
- 1/2 teaspoon cumin (optional)
Instructions
- Chop the onion and sweat it, covered, in the olive oil for 10 minutes
- Add the carrots and parsnips (cubed) and the stock, cover and simmer for 30 minutes.
- Leave to cool for 15 minutes then whizz up in a food processor or with a wandy thing like we've got.
- Stir in the yoghurt and cumin.
Serve with fresh bread or rolls and butter, and season with plenty of black pepper.