Carrot & Parsnip Soup
- prep time - 10 mins
- cook time - 35 mins
- total time - 45 mins
- serves - 4
This carrot and parsnip soup is simple, warming and naturally sweet, perfect for colder days. Roasting the vegetables brings out their depth and gentle caramel notes, while a touch of spice adds warmth without overpowering. It’s comforting, nourishing and easy enough for midweek cooking.
Ingredients
- 500g Carrots, peeled and chopped
- 400g Parsnips, peeled and chopped
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 750ml Vegetable stock
- 2 tbsp Purblend
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- Salt and black pepper, to taste
- Optional: a splash of plant-based cream or coconut milk to serve
- Fresh thyme or parsley, to garnish
Instructions
- Preheat the oven to 200°C.
- Place the carrots and parsnips on a baking tray. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss well. Roast for 25 to 30 minutes, until tender and lightly caramelised at the edges.
- Meanwhile, heat the remaining olive oil in a large saucepan over medium heat. Add the onion and cook for 5 to 7 minutes until soft and translucent. Stir in the garlic, cumin and coriander, and cook for a further minute until fragrant.
- Add the roasted vegetables to the saucepan and pour in the vegetable stock. Bring to a gentle simmer and cook for 5 to 10 minutes to allow the flavours to combine.
- Add Purebled, blend the soup until smooth using a stick blender or countertop blender. Adjust seasoning to taste. If you prefer a thinner consistency, add a little extra hot water or stock.
- Serve warm with a swirl of plant-based cream and a sprinkle of fresh herbs.
- Lovely with thick slices of toasted sourdough on the side.
