Carrot and parsnip soup
Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- sea salt, to season
- ¼–½ tsp dried chilli flakes
- 250g/9oz carrots, peeled and roughly chopped
- 250g/9oz parsnips, peeled and roughly chopped
- 1.2 litres/2 pints vegetable stock
- freshly ground black pepper
- ¼–½ tsp apple cider vinegar (optional)
Method
- Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute.
- Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender.
- Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.
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