A creamy, tasty and comforting soup, perfect for a cold day!
This is a very simple dish, and works great for lunch or as a small starter. This is also a great recipe for meal prep as the soup can easily be made in advance and just reheated.
Servings
6
Prep time:
5min
Cook time:
65min
Difficulty:
Easy
Ingredients
- 500g carrots
- 500g parsnips
- 3tbsp olive oil
- 2tbsp honey
- 25g butter
- 1tbsp dried thyme
- 1 onion
- 2 chicken stock cubes
- salt and pepper to taste
This recipe uses carrots and parsnips, but the recipe can be tweaked to suit your preferences, or to use up whatever you have in the fridge: you can either just use parsnips or just carrots, or use other root vegetables such as celeriac.
To make a vegetarian version, use vegetarian stock cubes instead.
Step by Step Instructions
Step 1
First, preheat the oven to 200 degrees C (400 degrees F). Peel and roughly chop the parsnips and carrots, then add to a baking tray. Pour over 2tbsp of the olive oil and the dried thyme. Mix everything well to make sure the vegetables are covered in the oil, then add the honey and roast for 45 minutes (stirring half way through to make sure the vegetables are roasting and caramelising all over).
Step 2
Once roasted, remove the vegetables from the oven and set aside.
Step 3
Peel and chop the onion. In a medium-big pan, heat the remaining olive oil and the butter, then add in the chopped onion and cook on medium heat for 5 minutes.
Step 4
Add the roasted vegetables to the pan, then add the two stock cubes and pour in 2 litres of boiling water. Mix well, then cook for 15 minutes.
Step 5
Finally, blend the soup with a stick blender until the soup is smooth. Add salt and pepper to taste, and then the soup is ready to serve. Enjoy!
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