Carrot and Parsnip Soup
A simple, very flavourful carrot and parsnip soup made with oven-roasted vegetables and herbs, then pureed together with broth for a lovely seasonal side dish.
Servings 4 people
Calories 151kcal
Ingredients
- 300 grams (2 cups) parsnips ~3 medium
- 300 grams (2 cups) carrots ~2 large
- ½ medium onion
- 5 cloves garlic skin on
- 1 tablespoon olive oil
- 2 teaspoons dried herbs I use herbes de Provence
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1200 ml (5 cups) vegetable broth
Instructions
- Preheat the oven to 200°C (400°F). Scrub the parsnips and carrots, then top and tail them. There's no need to peel these vegetables. Cut into rounds about 2 cm (¾ in.) thick and add to a large baking dish.300 grams (2 cups) parsnips, 300 grams (2 cups) carrots
- Peel the onion and cut into thick strips. Add to the baking dish with the garlic (skin on), oil, herbs, salt, and pepper.½ medium onion, 5 cloves garlic, 1 tablespoon olive oil, 2 teaspoons dried herbs, 1 teaspoon sea salt, ½ teaspoon black pepper
- Roast for about 40 minutes, or until lightly golden and softened. Try not to have cut ends of onion sticking up as it might burn at the thinnest parts. Stir if you notice too much browning around the edges of the baking dish.
- Once the vegetables have cooked, cool slightly before removing the garlic cloves from their skin. Transfer everything to a large pot and add the vegetable broth. Mix with an immersion blender until smooth.1200 ml (5 cups) vegetable broth
- Season to taste and reheat if needed. Serve hot.
Notes
Storage: once the soup has cooled, keep it in a sealed container in the refrigerator for up to three days.
Freezing: transfer cooled soup to airtight containers and freeze for up to three months. Thaw in the refrigerator and reheat as usual.
Nutrition
Serving: 1 | Calories: 151kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 651mg | Potassium: 564mg | Fiber: 8g | Sugar: 9g | Vitamin A: 12551IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 1mg