It’s officially winter and what is a better way to celebrate (read also: survive), than by making your very own delicious, warm, hearty and wholesome soup. Parsnips, carrots, potatoes and onions epitomise tasty vegetable perfection in this winter soup recipe – made especially for those frosty days of winter humdrum.
Around 40 minutes
2 bowls of soup
You will need…
❄️ 1 large carrot
❄️ 2 medium-large parsnips
❄️ 1 small-medium potato
❄️ 1 vegetable stock cube
❄️ 400ml boiling water
❄️ Dried parsley to decorate
❄️ Drizzle of olive oil
How to make:
1) Begin by heating a bit of oil in a large pan on low to medium heat.
2) Dice the onion, add to the pan; chop up the carrot, potato and parsnips into small cubes, and add them to the pan too. Let them cook and stir often for around 10 minutes until they start to soften.
3) In a small jug, make up your stock by adding around 400ml of boiling water to your stock cube. If you want a thinner soup then be sure to use more water. Pour the stock into your pan, cover with the lid and let it all simmer for around 30-35 minutes until everything is tender. While you wait, resume your normal daily business, or, like me, stand and fawn over the bubbling pan of beautifulness, every so often having a spoonful of delicious veg-induced stock gravy.
4) Transfer everything to a blender, or use a hand-blender; mix until it reaches your desired consistency of smooth to whole veg ratio.
5) Pour into dishes and serve with fresh or dried parsley.