About this recipe:This is soooo simple yet soooo tasty!! Made it for my kids so didn't add any salt as there is plenty of salt in Oxo® cubes. I only made a small batch of it as I only had 2 small parsnips, 3 small carrots. But its so simple to make bigger batches just add more of each ingredient. My family love it and I'm sure yours will :)
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Method Prep:20min › Cook:30min › Ready in:50min
Bring a saucepan of water to the boil then add the carrots and parsnips. Cook until tender, about 10 to 15 minutes. Drain and set aside.
Using the same saucepan melt the butter the add the onion, cook and stir until soft, about 4 to 6 minutes. Add the carrots and parsnips back in then pour in enough water to cover the vegetables. Crumble in the stock cubes and bring the soup to a simmer for about 5 to 8 minutes. Add any herbs of your choice, pepper and a splash of cream or milk and cook for a further 2 minutes.
If you like your soup a little lumpy, just mash the soup with a potato masher, or for smooth soup pop it into a food processor or use a handheld liquidiser. Spoon into warmed bowls and enjoy!
This recipe is very simple to adapt into a vegetarian soup, just omit the chicken stock cube.