There’s still a nip in the air so what better to warm you up at lunchtime than a creamy carrot and parsnip soup!
Beautifully flavoured with slightly sweet flavors a hint of cumin and a sprinkling of spice, add a slice of crusty bread, and you’ve got a hearty soup!
Preparation time:15 minutes
Cook time: 30 minutes
1 tbsp Olive oil, 1 onion chopped, 1 pinch of salt, ½ tsp red chili flakes plus more for garnish, 1 tsp cumin powder, ¼ tsp turmeric powder, 250g carrots peeled and roughly chopped, 250g parsnips peeled and roughly chopped, black pepper to taste, 1.2 liters vegetable stock, salt and black pepper to taste.
Add oil to a large saucepan and heat over medium heat, then gently fry your onion until soft and translucent, adding a pinch of salt, approximately 5 minutes. Now, add red chili flakes, cumin powder, turmeric powder, and fry for a further minute.
Next, add chopped carrots, parsnips, black pepper, and vegetable stock, bring to the boil, and then reduce the heat and simmer for approximately 25 minutes, until the carrots and parsnips are cooked and tender, stirring occasionally.
For a smooth carrot and parsnip soup using either a stick blender, blender, or food processor, blend your soup until it’s the right consistency for you.
For a chunky carrot and parsnip soul separate two-thirds of your ingredients and using a stick blender, blender, or food processor, blend into a puree, and then pour the pureed mixture back into the pan and stir to combine.
Taste and season with salt and black pepper. Serve immediately in bowls with a sprinkling of red chili flakes. Enjoy your soup!
For tips for making the perfect soup and other tasty recipes check out https://www.splashoftaste.com/carrot-and-parsnip-soup/
Nutrition/ Calories: 118kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 66mg | Potassium: 492mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10524IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 1mg