The subtle sweetness of carrot and parsnip gives this soup fab flavour! The thick, creamy texture makes the soup hearty and filling for cooler months. An oh-so-healthy vege soup recipe.

Serves: 4


1 parsnip, washed, trimmed and halved lengthways
1 kg carrots, washed, trimmed and halved lengthways
2 teaspoons brown sugar
salt and cracked black pepper
2 tablespoons olive oil
4 cups (1 litre) chicken or vegetable stock
2 tablespoons olive oil, extra
1/4 cup sage leaves


  1. Preheat oven to 180°C. Place parsnip and carrot on a baking tray lined with non-stick baking paper. Sprinkle with brown sugar, salt and pepper and drizzle with the oil.
  2. Cook parsnip and carrot for 35 minutes or until soft and golden brown. Remove and allow to cool for 10 minutes, then place in a blender or food processor and blend until smooth.
  3. Place the parsnip and carrot puree in a large saucepan and add the stock and 2 cups of water. Bring to a high simmer over medium-low heat and cook for 5 minutes or until heated through.
  4. Meanwhile, heat the extra oil in a small non-stick frying pan over medium-high heat. Add the sage leaves and fry until crisp and golden. Remove and place on paper towel.
  5. To serve, ladle soup into bowls and top with a sprig of fresh parsley or even better, thinly sliced fried or baked parsnip.
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