Our creamy carrot and parsnip soup makes a comforting lunch or dinner on the colder days and ticks off two of your five-a-day ...

Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.

Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of ...

Heat the oil in a sauté pan and add the mustard seeds. They will start to pop almost instantly. Add the chopped chilli and stir and cook for a minute or so. Add the carrots, parsnips and cabbage ...

Add the parsnip, celery root ... reduce to a simmer and cook for 45 minutes. Remove the soup from heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender.

This soup lends itself well to substitutions. Pumpkin, as well as different beans, can be used. I shared Carrot and Parsnip Soup, inspired by my recent Ireland trip, where I ate a bowl of this ...

You’ll need: • 1 tbsp olive oil • 1 red onion (75g), chopped • 1 clove garlic, crushed • 150g lean braising steak, diced • 2 tbsp flour • 150g carrots, peeled, sliced • 85g parsnip, peeled, sliced • ...

Make the most of the humble parsnip with these tasty recipes that ... combines it with leeks and parsnips for a wintery green soup. 1. Bring a one litre pot of water to a boil and add the parsnips ...

Bring a beet, turnip, and parsnip together for this bitter, sweet, and striking soup garnished with crème fraîche and fresh dill.