Carrot and Parsnip Soup

You can’t beat a delicious homemade soup when the weather gets colder, and this one is fantastically low in calories at 154 calories a serving, so you could even have a lovely crusty roll with it and still be under 300 calories for your lunch. Carrot and Parsnips are deliciously sweet and tasty, and with a hint of onion and garlic for that extra depth of flavour this soup will tickle your taste buds on a cold and frosty day.

A lot of our members are using soup makers, but you can do this just as easily in a pan. Why not make a big batch and freeze for lunches throughout the week?

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Carrot and Parsnip Soup


  • Author: Rachel Wilcock
  • Total Time: 37 minutes
  • Yield: 4 1x

Description

Deliciously tasty winter soup! Tastes so creamy, yet without the addition of cream!


Ingredients

Scale

2 tablespoon olive oil

250g carrots

250g parsnips

1 medium onion

2 cloves of garlic

900ml vegetable stock

Seasoning or spice (I used salt and black pepper, ground cumin and coriander)


Instructions

  1. Peel and chop vegetables
  2. Fry onion and garlic on low heat for 5 minutes
  3. Add carrots and parsnips and cook for further 5 minutes
  4. Transfer to soup maker or transfer to big pan
  5. Add rest of the ingredients and start soup maker on smooth setting or bring pan to boil and reduce heat to simmer for 25 mins
  6. If pan method blend at the end until thick and smooth (soup maker should do this for you)
  7. Taste and add more seasoning or spice if required

Notes

Make sure you season to your taste, start with a little and add more if you need it.

  • Prep Time: 12
  • Cook Time: 25

Nutrition

  • Calories: 154
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot and Parsnip Soup


  • Author: Rachel Wilcock
  • Total Time: 37 minutes
  • Yield: 4 1x

Description

Deliciously tasty winter soup!


Ingredients

Scale

2 tablespoon olive oil

250g carrots

250g parsnips

1 medium onion

2 cloves of garlic

900ml vegetable stock

Seasoning or spice


Instructions

  1. Peel and chop vegetables
  2. Fry onion and garlic on low heat for 5 minutes
  3. Add carrots and parsnips and cook for further 5 minutes
  4. Transfer to soup maker or transfer to big pan
  5. Add rest of the ingredients and start soup maker on smooth setting or bring pan to boil and reduce heat to simmer for 25 mins
  6. If pan method blend at the end until thick and smooth (soup maker should do this for you)
  7. Taste and add more seasoning or spice if required
  • Prep Time: 12
  • Cook Time: 25

Nutrition

  • Calories: 154

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