Creamy carrot & parsnip soup
This veggie soup recipe is by Clare and Grace from Redditch - their mum, Ruth, a Woman's Weekly reader, suggested they send it in.
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Serves: 4
Ingredients
The soup may be frozen without the single cream. Pack the soup into a suitable container and freeze it for up to 3 months. Reheat the soup and stir in the cream just before serving.
- 4tbsp butter, softened
- 1 large onion, peeled and chopped
- 450g (15oz) carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 1 level tbsp freshly grated root ginger
- 1 level tsp finely grated orange rind
- 600ml (1 pint) vegetable stock
- 125ml (4fl oz) single cream
- Salt and ground black pepper
- Sprigs of fresh coriander, to garnish
Method
- Melt the butter in a large saucepan over a low heat. Add the onion and cook, stirring, for 3 mins, until slightly softened. Add the carrots and parsnips. Cover the pan until the vegetables have softened a little. Stir in the ginger, orange rind and stock. Bring to the boil, then reduce the heat, cover the pan and simmer for 30-35 mins, until the vegetables are tender. Remove from the heat and cool for 10 mins.
- Transfer the soup to a blender or food processor and whizz until smooth. Return the soup to the rinsed-out saucepan, stir in the cream, and season well with salt and pepper. Warm through gently over a low heat.
- Remove from the heat and ladle into soup bowls. Sprinkle pepper over and garnish each bowl with a sprig of coriander.
Feature: Sue McMahon, assisted by Nicola Cargill. Photos: David Jordan. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 307(kcal)
- Fat 21.0g
- Saturates 12.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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