Carrot & Parsnip Soup
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 | Onions | |
| 1 stalk | Celery | |
| 2 | Carrots | |
| 1 | Parsnip | |
| 75 ml | Cream | |
| 2 cloves | Garlic | |
| 3 sprigs | Fresh thyme | |
| .5 tbsp | Olive oil | |
| 500 ml | Vegetable stock |
- 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.
- Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning.
Fat:
10.4g
Saturates:
5.2g
Sugars:
6g
Protein:
2.2g
Carbs:
14.1g
Fiber:
3g
12.8%
Calories
14.2%
Carbs
2.6%
Protein
26%
Fat
12%
Fiber