Parsnip and Carrot Soup

Parsnip and Carrot Soup - Fresh Ideas
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.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Lunch, Side Dish
Servings 4 people

Ingredients
 
 

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • To serve, ladle soup into bowls and top with a sprig of fresh parsley or even better, thinly sliced fried or baked parsnip.
Keyword vegan, vegetarian
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.