Food & Craft

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.

Prep: 10 mins Cook: 40 mins Serves: 4

Instructions

  1. Chop the onion and sweat it, covered, in the olive oil for 10 minutes

  2. Add the carrots and parsnips (cubed) and the stock, cover and simmer for 30 minutes.

  3. Leave to cool for 15 minutes then whizz up in a food processor or with a wandy thing like we've got.

  4. Stir in the yoghurt and cumin.

Serve with fresh bread or rolls and butter, and season with plenty of black pepper.

Further Reading

Soup for All Occasions

Soup for All Occasions New Covent Garden Soup Company

Cakes: River Cottage Handbook No.8

Cakes: River Cottage Handbook No.8 Pam Corbin

New Covent Garden Food Company's Book of Soups

New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company

River Cottage Veg Every Day!

River Cottage Veg Every Day! Hugh Fearnley-Whittingstall

New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things

New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company

Comments

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

Dan

Monday 24 October, 2011 at 12:06pm

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

Saturday 26 November, 2011 at 11:27am

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

Wednesday 23 January, 2013 at 3:34pm

i have just made this it is simmering away in the kitchen. cant wait

Leave a comment

Please use the form below to leave a comment. All fields are required unless otherwise indicated, and your email address will not be displayed or shared.

Some HTML allowed: <strong>, <em>, <blockquote>. URLs will be converted to links automatically.

© The Accidental Smallholder Ltd 2003-2018. All rights reserved.

Design by Furness Internet

Site developed by Champion IS