Carrot & parsnip soup recipe | Good Food

½ tbsp olive oil
2 onions
finely chopped
2 celery sticks
finely chopped
2 garlic cloves
crushed
½ small bunch thyme
leaves picked
3 large carrots
peeled and roughly chopped
2 large parsnips
peeled and roughly chopped
1 litre vegetable stock
100ml double cream
¼ bunch parsley
finely chopped (optional)

Method

step 1
Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
step 2
Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.