Name: Carrot and parsnip soup
Prep time: 15 min
Cook time: 35 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 tbsp sunflower oil; 1 onion, finely chopped; 3 cloves garlic, finely chopped; tsp black peppercorns, ground to make ½ tsp; thyme, a handful of leaves; 2 large carrots, chopped; 2 large parsnips, chopped; 1 litre vegetable stock; 50ml double cream (optional)

Carrot and parsnip soup in a white bowl next to spoon

1 tbsp sunflower oil
1 onion
finely chopped
3 cloves garlic
finely chopped
tsp black peppercorns
ground to make ½ tsp
thyme
a handful of leaves
2 large carrots
chopped
2 large parsnips
chopped
1 litre vegetable stock
50ml double cream
(optional)

Method

step 1
Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, adding a splash of water if the onion starts to catch, until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.
step 2
Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.