Carrot and parsnip dairy-free soup

    25 min

    Since finding out i was dairy-intolerant in 2010, I've been trying to find good recipes for soup, I'm also a student so cheap meals is always a plus. This is the first time I've tried soup and I improvised from one for carrot and coriander soup.

    London, England, UK
    35 people made this

    Serves: 4 

    • 1 tablespoon oil
    • 2 small or 1 large white onion, roughly chopped
    • 4 carrots, roughly chopped
    • 2 parsnips, roughly chopped
    • 900ml (1 1/2 pt) vegetable stock
    • Salt and pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil and add onions, carrots and parsnips and cook until the onions are soft.
    2. Add stock and cook until the carrots and parsnips are soft.
    3. Blend with hand blender, blender or food processor until combined and smooth. Season to taste and serve.

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    Reviews in English (2)


    Really easy & tasty soup. Will add to my favourite list of soups. I added a tsp of purée garlic & a pinch of mixed herbs.  -  05 Jan 2015


    added garlic, mixed herbs and a pinch of paprika ! Delicious!  -  15 Jan 2018