PARSNIP CARROT SOUP RECIPES

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CARROT AND PARSNIP SOUP RECIPE - FOOD.COM



Carrot and Parsnip Soup Recipe - Food.com image

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

2 tablespoons olive oil
1 brown onion, chopped
100 g fresh ginger, peeled and grated
2 crushed garlic cloves
1 teaspoon ground cumin
750 g carrots, peeled and chopped
500 g parsnips, peeled and chopped
4 cups chicken stock
1/2 cup sour cream
coriander

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



Carrot & parsnip soup recipe | BBC Good Food image

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

½ tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
½ small bunch thyme, leaves picked
3 large carrots, peeled and roughly chopped
2 large parsnips, peeled and roughly chopped
1 litre vegetable stock
100ml double cream
¼ bunch parsley, finely chopped (optional)

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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