This soup makes a nice sauce for spinach and cheese filled pasta, or you can eat it as is.
INGREDIENTS
2 large carrots, diced
2 large Parsnips, diced
1 large onion, diced
Rosemary, parsley and thyme
Pepper
Salt
Butter (or olive oil)
2 vegetable stock
1 litre boiling water
Cream
METHOD
If you have a food processor quarter the onion and add it to the mixer until it’s diced. Fry the onion in a little butter or oil in a large saucepan for ten minutes on a medium heat until translucent.
Food process the quartered carrots and parsnips until diced. Add to the pot along with the stock, water and herbs. Bring to the boil then simmer, covered, for 30 minutes. Remove from the heat and allow to cool before using a hand held blender or nutribullet to blend it smooth. Add the cream and serve with homemade croutons or fresh sourdough bread. I like to sprinkle chilli flakes on top to give it some spice.
This soup also makes a nice sauce for spinach and cheese filled pasta. For a vegan and paleo option leave out the cream.