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Carrot and parsnip dairy-free soup

  • 1 tablespoon oil
  • 2 small or 1 large white onion, roughly chopped
  • 4 carrots, roughly chopped
  • 2 parsnips, roughly chopped
  • 900ml (1 1/2 pt) vegetable stock
  • Salt and pepper to taste
  • Heat oil and add onions, carrots and parsnips and cook until the onions are soft.
  • Add stock and cook until the carrots and parsnips are soft.
  • Blend with hand blender, blender or food processor until combined and smooth. Season to taste and serve.