Parsnip soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 onionchopped
- 1 stick celerychopped
- olive oil
- 2 carrotspeeled and chopped
- 500g parsnipspeeled and chopped
- 1 tsp garam masala
- 1 tsp paprika
- 1 litre vegetable stock
TO SERVE
- double cream
- chilli oil
Nutrition:
- kcal159low
- fat5.1g
- carbs24.1g
- fibre8.8g
- protein4g
- salt0.7g
Method
step 1
Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened, then add the carrot and parsnip for 10 minutes until soft. Add the garam masala and paprika and season, then add the vegetable stock, bring to the boil and simmer for 15 minutes. Using a stick blender, blend the soup until smooth. Swirl in 1 tsp of double cream and a drizzle of chilli oil to serve.
