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.

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 ...

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 • ...

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

Because Rebel Soup relies heavily on the crops available from farmers, the menu is constantly changing. Currently, Slater offers a sassy carrot and parsnip soup, a sweet-spicy bisque infused with ...