Recipes

Carrot and Parsnip Soup

Or, The Very Second Time We Made Soup.

After last weeks mostly success we rounded up the weeks veggies to make soup. This week we had an abundance of carrots and parsnips so carrot and parsnip soup it was.

We used a lot of garlic and ginger this time, about 5cm bit of ginger and 6 fat garlic cloves. We fried these with red onions and a red pepper. 

We have L, the teenager, at home with us this week as it’s half term. She loves to help cook so her and E got to work peeling and chopping a mountain of root veg.

Peelin n choppin

We added the carrot and parsnip to the fried veg, added two veggie oxo stock cubes, dried coriander and topped up with water and left to boil until the carrots were soft. Then we ladled it all into the blender and whizzed it up. First removing the baby from the room as she is suddenly and inexplicably scared of the blender.



Much better than last weeks efforts! This had lots more flavour, was sweet and creamy and a big hit with all of us. Mr Cosy said it reminded him of the super sweet and mild curries he sometimes has from the Indian takeaway so that gave me an idea for the future.. little bit of coconut and some spice and we could have a nice sauce. 

We used:

  • 4 red onions
  • 6 cloves garlic
  • Approx 5cm piece of ginger 
  • Big glug of vegetable oil
  • 10 carrots
  • 6 parsnips 
  • Spoon of dry coriander 
  • 2 veg Oxo cubes
  • Water

Served with tiger bread.

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