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Carrots and parsnips recipe how to#
Carrots and parsnips recipe skin#
Carrots and parsnips recipe full#
Carrots and parsnips recipe free#

I don’t know about you, but when I was a kid, I had ZERO appreciation for vegetables. Easy enough for a weeknight, flavorful enough for a Holiday Side Dish! This will lift and brighten your soup enhancing the flavours in much the same way that a pinch of salt does.Crispy-edged, creamy-middled, Roasted Carrots and Parsnips are so flavorful, seasoned with a zesty, slightly spicy and slightly citrusy mix. Add a squeeze of lemon juice, or 1 tsp of apple cider vinegar.If you do, you can use one small carrot less. This soup is quick to make, but if you are in a hurry you could use half a cup of frozen soffritto mix instead of the celery and onion.When using the microwave, I nearly always use a Pyrex-style jug for easy of handling. Reheat in a pan on the stove top, or in a safe container in the microwave. Reheating – Defrost in the fridge overnight, or alternatively on the countertop for a few hours. Carrot and parsnip soup with coconut – substitute some of the stock for the same volume of coconut milkįridge – Allow to cool, pack into containers, seal and keep in the fridge for up to 3 days.įreezer – Allow to cool, pack into containers, seal and freeze.Curried parsnip and carrot soup – add a few teaspoons of your favourite curry powder at step 3.Carrot and parsnip soup with orange – add the juice of an orange together with the stock.Parsnip, carrot and apple soup – add a chopped apple at step 4.Carrot and parsnip soup with ginger – grate in some ginger together with the spices at step 3.Try coconut milk if you don’t want dairy. Creamy carrot and parsnip soup – whizz in a few tablespoons of cream or some extra butter to enrich the soup.Swap some of the carrots for parsnips, or the other way round. One batch of this recipe makes 6 portions, so that’s lunch for two for 3 days. Parsnip and carrot soup is ideal for batch cooking and can be frozen.

Using seasonal local ingredients means this recipe is not just good home economy but good for the planet too! Carrots, parsnips, onions and celery are probably the cheapest vegetables you can buy, and they all last for ages in your salad crisper.

Carrots and parsnips recipe skin#

These nutrients are essential to good eye and skin health, as well as supporting the immune system.

Carrots and parsnips recipe full#

Carrots are full of beta-carotene, the compound that is converted to vitamin A (retinoids) in the body.This carrot and parsnip soup recipe is packed with vegetables, all counting towards your five a day and your extra veg!.It is delicious and the glorious colour is a feast for the eyes too.

Carrots and parsnips recipe free#

It is seriously quick and easy – we all love a fuss free effortless soup!.

I usually cook for two, but will make 6 portions of this soup at a time, making 3 easy lunches with very little work. You can use the base recipe to make a creamy carrot and parsnip soup, a spicy parsnip and carrot soup or ginger and carrot soup. This carrot and parsnip soup recipe is very adaptable. It can be made ahead and needs very little equipment aside from a pan and a stick blender. It is ideal for work or packed lunches, as all you need to do is to fill a flask or heat it in the microwave for a warming, satisfying meal.īeyond preparing the vegetables, this soup needs barely any hands on time. Perfect for winter lunches, it is so quick and easy to make.

Carrots and parsnips recipe how to#

How to Make Carrot and Parsnip Soup – Step by Step.