CARROT AND PARSNIP SOUP RECIPE - OLIVE MAGAZINE RECIPES ...
Whizzing the cream in at the end makes for a super-creamy soup. Enjoy this cosy, orange soup with a swirl of double cream and a hunk of buttered bread
Provided by Adam Bush
Categories Lunch, Starter
Total Time 40 minutes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, adding a splash of water if the onion starts to catch, until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.
- Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.
Nutrition Facts : Calories 146 calories, FatContent 4.6 grams fat, SaturatedFatContent 0.6 grams saturated fat, CarbohydrateContent 18.8 grams carbohydrates, SugarContent 11.5 grams sugar, FiberContent 8.9 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.7 milligram of sodium
CARROT & PARSNIP SOUP RECIPE | BBC GOOD FOOD
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days
Provided by Liberty Mendez
Categories Lunch, Supper
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
- Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.
Nutrition Facts : Calories 190 calories, FatContent 11 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium
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CARROT AND PARSNIP SOUP RECIPE - OLIVE MAGAZINE RECIPES ...
From olivemagazine.com
Total Time 40 minutes
Category Lunch, Starter
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Calories 190 calories per serving
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