Carrot & Parsnip Soup
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)
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.
Instructions
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Chop the onion and sweat it, covered, in the olive oil for 10 minutes
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Add the carrots and parsnips (cubed) and the stock, cover and simmer for 30 minutes.
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Leave to cool for 15 minutes then whizz up in a food processor or with a wandy thing like we've got.
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Stir in the yoghurt and cumin.
Serve with fresh bread or rolls and butter, and season with plenty of black pepper.
Further Reading
 Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan |  Dough Richard Bertinet |  Pig: Cooking with a Passion for Pork Johnnie Mountain |  Preserves: River Cottage Handbook No.2 Pam Corbin |  Cakes: River Cottage Handbook No.8 Pam Corbin |
Comments
Dan
You're very welcome, glad you enjoy it.
We've got loads of carrots this year, but our parsnips aren't ready yet. Might have to buy some just to make this. :-)
Kim
This soup is absolutely delicious and quick & easy to make.
Its very economical too. I add some curry powder and sprinkle some chilli flakes on top at the end. I also double up the ingredients then freeze in single portions for workday lunch, slimming too!
pitmanuk
i have just made this it is simmering away in the kitchen. cant wait
Iesha Baynes
Hi accidentalsmallholder.net webmaster, Your posts are always well-timed and relevant.
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Ruth
Monday 24 October, 2011 at 11:42am
I've been looking forward to getting this recipe out again all summer. I love the flavours and make the soup at the weekend and take to work each day for lunch. Thank you for a great recipe