I love parsnips and carrots, especially in the winter – I love when they’re roasted slow in the oven with a very light coating in olive oil and a pinch of salt and pepper to bring out the flavours. I love soup and toasted warm bread even more on those cold nights in front of the wood burning stove.
This easy carrot and parsnip soup recipe was born from leftover oven roasted vegetables, of which I had surplus carrots and parsnips; I went on instinct to create a balance of flavours my husband and I thoroughly enjoy. My meat-eating husband loved the recipe so much so, he asked that I make it again the next week when we had friends over for dinner, which I considered a huge success. It was just as tasty the second (and eighth) time around.
Year-round, carrots are a staple on my meal prep shopping list, so when I spend a few hours every few weeks in the kitchen to clean, chop, and combine ingredients, roasting veggies in the oven becomes a doddle. They’re easy to whack in the oven while I’m preparing other recipes, like the foolproof Slow Cooker Tikka Masala recipe I’m going to post about next week.
With cream an optional addition at the end of the recipe, the soup is relatively healthy one. If omitting the cream, it is vegan; it is, as below, completely vegetarian. This recipe can also be made in a slow cooker or on the hob – if using the hob, I often use my favourite Le Creuset pan and bring to a boil.
Nutritional information: Easy Carrot and Parsnip Soup
The Recipe
Easy Carrot and Parsnip Soup
Ingredients
- 4 large carrots, cleaned and peeled
- 3 large parsnips, cleaned and peeled
- 1 large onion, cut in half
- 1 tablespoon extra virgin olive oil
- salt and pepper
- vegetable stock cube (I use low salt vegetable cube, Kallo)
- 1L water
- 100ml light double cream (optional)
Directions
Preheat the oven to 180c/160c fan. Prepare the ingredients and toss the carrots, parsnips and onion in the olive oil as evenly as possible and season with salt and pepper. Place on a roasting tray in the oven and let the carrots, parsnips and onion roast at 180c until they are fragrant, usually 15-20 minutes (depending on the oven).
Once done, remove the tray and let cool. In the meantime, boil water in the kettle and grab your vegetable stock cube. Follow the directions for the vegetable stock cube and dissolve the cube in the boiling water. Add the roasted vegetables into the slow cooker, followed by the vegetable stock.
If slow cooking, turn on the slow cooker to the desired temperature. If using the hob, turn on the burner to a medium heat and add vegetables and let them lightly sear the bottom of the pan. Add the veg stock and bring to a boil – cover, and let simmer for an hour or so.
When ready to serve, use a hand blender to bring it to your preferred soup consistency – I like mine to be a bit chunky.
Once blended, you can add 100ml of doublecream and stir to fully incorporate it if you so choose. Reserve about 5-10ml to pour on top once dished in a bowl.
Dish up and, with the reserved cream, create a swirl pattern or a dollop. Serve hot with fresh bread of your choice. My husband and I love this soup with toasted sour dough bread, either from the store or homemade.
Cook time
Low for 4-5 hours or high for 3 hours
Nutrition
199 calories per serving, serves approximately 4
Kit your kitchen
I’m a Chicagoan living and working in London who loves running and currently training for my 14th marathon. I’m a keen bargain hunter, slow-cooker enthusiast, and DIYer who blogs about the meeting the challenges I set for myself.
