Carrot & Parsnip Soup
Serves
6
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
1 tbsp. olive oil
1 onion, chopped
1 lb. (450g) carrots, peeled & chopped
1 lb. (450g) parsnips, peeled & chopped
2 cloves garlic, minced
1 tsp. ground turmeric
1 tsp. ground cumin
½ tsp. ground ginger
½ tsp. freshly ground black pepper
4 cups (960ml) vegetable broth
1 cup (240ml) water
6 tsp. oat cream, to serve
4 tsp. parsley, chopped, to serve
Nutrition
(Per Serving)
Calories
150
Fats
4 g
Protein
3 g
Carbs
29 g
Instructions
- Heat the olive oil in a large pot over a medium heat, then add the onions and cook for 5 minutes, until softened.
- Add in the carrots and parsnips and cook for a further 5 minutes. Next, add the garlic, turmeric, cumin, ginger and pepper and cook for a further 2-3 minutes.
- Now add the vegetable broth and water and bring to the boil. Reduce the heat, cover and simmer for 15 minutes, until the parsnips and carrots are soft.
- Blend the soup with a hand blender and serve with a teaspoon of oat cream and some freshly chopped parsley.