Spin the wheel
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.