Festive Carrot & Parsnip Soup

Published by

Jasmine

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If you’re getting sick of the festive leftovers; try turning all the extra carrots, parsnips and herbs you want to use up into this cosy and delicious soup…

INGREDIENTS

Red onion

Carrots

Parsnips

Rosemary

Thyme

Sage

Double cream

Vegetable stock cube

Chilli flakes (optional)

TIPS / NOTES

This is one of the easiest recipes on my website so I won’t unnecessarily bulk out the post with unnecessary waffle! However, this recipe uses double cream, which I do think helps the consistency; but you can leave this out or replace it with 1 cup of blended white beans to make this plant-based (without the need for dairy alternatives).

Festive Carrot and Parsnip Soup

  • Servings: 2-3
  • Difficulty: Easy
  • Print

A 'hands off' festive roasted vegetable soup

Blender required, no advance prep needed


Ingredients

  • 200g carrots (approx. 3 large carrots) (peeled, topped and tailed and cut into similar-sized chunks)
  • 200g parsnips (approx. 3 large parsnips) (peeled, topped and tailed and cut into similar-sized chunks)
  • 1 small red onion (cut into large chunks)
  • 1 vegetable stock cube
  • 1 sprig of thyme (de-stemmed)
  • 1 sprig of rosemary (de-stemmed)
  • 1 sprig of sage (de-stemmed)
  • 1 tbsp of double cream
  • A couple of drizzles of olive oil
  • Salt and pepper to taste


Directions

  1. Preheat the oven to 180C
  2. Add the carrot, parsnip and red onion chunks to a roasting tin, season with salt and pepper and drizzle on some olive oil (toss the tin to coat everything evenly)
  3. Roast the vegetables until soft which will take around 25 minutes (toss / stir halfway through the cook time)
  4. Meanwhile, combine the fresh herbs with a drizzle of olive oil and boil the kettle
  5. When the vegetables are almost done (cooked but very firm when you pierce them with a fork), pour over the herb oil dressing for the final stage of cooking
  6. Dissolve the stock cube in 750ml of water
  7. When the vegetables are cooked and the herbs fragrant, remove from the oven and blend them into a thick purée with half of the vegetable stock
  8. Add the purée and remaining stock to a lidded pot over a low-medium heat and simmer covered for 10 minutes
  9. Stir through the double cream and adjust with up to 250ml of boiling water if needed
  10. Remove from the heat and serve, optionally topped with chilli flakes and a little extra double cream

Let me know if you try repurposing your leftovers with this soup!

See how I make this soup here:

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