Spicy Parsnip And Carrot Soup Recipes

CARROT AND PARSNIP SOUP

Steps:

• Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden - this should take 8-10 minutes. Add the chilli flakes and fry for a further minute.
• Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20-25 minutes until the parsnips and carrots are tender.
• Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.

SPICY PARSNIP AND CARROT SOUP

Steps:

• Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces.
• Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute.
• Stir in the stock and milk. Season with salt and pepper.
• Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft.
• Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock.
• Reheat gently to serve.

CARROT & PARSNIP SOUP

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.