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Spiced Parsnip & Carrot Soup

30 Minute Spiced Parsnip & Carrot Soup. Perfect soup for immune boosting! Enjoy.

Serves: 4 Time: 30 minutes



  • 450g parsnips, peeled

  • 225g carrots, peeled

  • 2 tablespoon olive oil

  • 1 onion, finely chopped

  • 1 tablespoon curry powder

  • 350ml vegetable stock

  • 300ml soya or semi-skimmed milk

  • salt and pepper


  1. Cut the carrots and parsnips into even-sized pieces. Heat the oil in a heavy-based saucepan, add the vegetables, including the onion, and stir lightly to coat in the oil. Cover and cook for a few minutes until the vegetables are slightly softened. Sprinkle in the curry powder and cook, stirring, for 1 minute.

  2. Stir in the vegetable stock and milk, and season with salt and pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook for 15- 20 minutes until the vegetables are soft.

  3. Allow the soup to cool a little, then transfer to a blender or food processor and blend until smooth. If the consistency is a little too thick for your liking, add a splash of vegetable stock.

  4. Store in tupperware boxes to eat at a later date, or return to the saucepan and re-heat gently before serving.


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