Carrot and parsnip soup | Recipe Cart
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
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Cooking tools:
- Saucepan
- Stove
- Immersion blender
- Mixing bowl
Ingredients
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- black peppercorns, ground to make ½ tsp
- thyme, a handful of leaves
- 2 large carrots, chopped
- 2 large parsnips, chopped
- 1 litre vegetable stock
- 50ml double cream (optional)
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