Carrot and parsnip soup

    1 hour 30 min

    A nice warm soup for the cold months. This blended soup is a lovely colour, and has a creamy texture. Perfect for using leftover cooked veg!


    Isle of Wight, England, UK
    504 people made this

    Serves: 8 

    • 50g butter
    • 1 large onion
    • 1L hot vegetable stock
    • 300g sliced cooked carrots
    • 300g sliced cooked parsnip
    • 1 tablespoon marjoram, parsley and thyme
    • salt and pepper to taste

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Melt butter in a pan on a medium eat. When the butter is completely melted add the onions and cook for 3 to 4 minutes.
    2. Add the vegetable stock, carrots and parsnips and bring to the boil.
    3. Using a hand held food blender blend ingredients together.
    4. Bring to boil again and add salt, pepper and herbs. Mix well and allow to simmer for an hour topping up occasionally with water.

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    Reviews in English (9)


    this was divine! i made a few changes though - I roasted the veg and substited the cream with low fat nat yoghurt and I think I may on reflection have already rated this !!  -  16 Jan 2013


    I thought this was delicious! I did vary it slightly, I roasted the veg, and for a a bit of spice at the sweating onions and garlic stage I added 2 tsp of hot curry powder. i was told 'it was the best soup he'd ever had in his life! guess you can't ask for more than that1  -  09 Jan 2013


    This is a really easy soup to make and tastes great. I used raw veg and doubled up on the ingredients so I could freeze some for quick healthy lunches.  -  11 Feb 2015