CARROT AND PARSNIP SOUP RECIPE - FOOD.COM
Make and share this Carrot and Parsnip Soup recipe from Food.com.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion,ginger,garlic and cumin in oil for 3 minutes.
- Add carrots and parsnips and cook for 3 minutes.
- Reduce heat and stir in stock.
- Cover and simmer for 30 minutes until vegies are soft.
- Blend soup till smooth - take care if it is hot.
- Season to taste.
- serve topped with sour cream and coriander.
Nutrition Facts : Calories 271.6, FatContent 11, SaturatedFatContent 3.5, CholesterolContent 14.8, SodiumContent 342.5, CarbohydrateContent 38.3, FiberContent 8.3, SugarContent 14.2, ProteinContent 7.2
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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