Parsnip and Carrot Soup

So, Christmas is officially over, and if you’re like me, you may still be in a food hangover. Also, you may have lots of leftover root veg. We went to Aldi on Christmas Eve and found that they had their super 6 veg on sale for 9 p! So, of course I got a few bags of parsnips and carrots. When I woke up this morning, I realized we had to do some cooking! So, my husband is guest chef today and is preparing a lovely parsnip and carrot soup. Here is what you’ll need:

  • 5 parsnips
  • 3 carrots
  • 1 red onion
  • 1 yellow onion
  • 2 garlic cloves
  • 1 tablespoon chopped ginger
  • 1 liter chicken stock
  • 1/2 tablespoon garam masala
  • 2 tablespoons olive oil
  • 2 tablespoons pumpkin seeds (garnish)

First, peel your root veg after giving them a good cleaning.

Next, you will chop the root veg, onions, and garlic. When chopping the parsnips, cut out the fibrous, woody core. This makes a sweeter, less bitter flavour.

Sauté the onions and garlic with the olive oil. Once softened, add the garam masala.

You will then add the parsnips and carrots, mixing it around in the fragrant sautéed bits.

Lastly, add a liter of chicken stock. You can used prepared stock, or you can quickly make it with stock cubes. You can easily make it vegan by adding veggie stock.

Cover, and let it simmer for an hour, or until the root veggies are softened.

Turn off the heat, remembering to add the chopped ginger at the very end. Once it cools for a few minutes, use a hand blender to blend until very smooth.

Garnish with pumpkin seeds, and there you have it, Parsnip and Carrot Soup! This was the perfect thing to make on a lazy Boxing Day, and full of nutrients for you hungover peeps. You can even add chunks of leftover turkey or ham for an even heartier soup.

I really love the mild spice the garam masala and ginger adds. Very warming, without being too intense. You can easily make it in a slow cooker for a filling midweek meal. I really liked the way it turned out and this may be on a regular rotation in my household. Enjoy the last days of 2017 and here’s to baking and cooking wonderful things in 2018! Thanks for reading and Happy Eating!

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