Description
A rich and creamy soup that is filling and comforting. Easy to make and budget-friendly.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, diced
- 1 medium carrot, peeled and diced
- 1 stalk of celery, finely diced
- 2 cloves of garlic, finely minced or put through a garlic press
- 1 tablespoon fresh thyme leaves
- 2 large floury potatoes, peeled and cut into equal-sized medium chunks
- 3 medium parsnips, peeled and cut into chunks
- 1.2 litres (2 pints) of vegetable stock made using 2 vegetable stock cubes
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 150 ml (⅔ cup) of single cream
- Flat-leaf parsley as a garnish (optional)
- Grana Padano cheese or parmesan cheese for serving (optional but recommended)
Instructions
1. Heat one tablespoon of olive oil in a large saucepan.
2. Add the diced onion, carrot and celery along with a pinch of salt and cook over low to medium heat for at least 20 minutes, stirring often.
3. Once the vegetables have softened, add the minced garlic and the thyme leaves and cook for a few seconds until you can smell the garlic.
4. Add the chopped potatoes and parsnips to the pot. Stir well.
5. Pour in the stock and season with ¼ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
6. Simmer over low to medium heat for about 20 minutes or until the potatoes and parsnips are quite tender.
7. Once the vegetables are tender, blend the soup until smooth using a hand blender.
8. Return the saucepan to the heat and pour in the cream. Stir continuously until fully absorbed and the soup is hot.
9. Serve immediately with a garnish of chopped parsley and some grated cheese.
Notes
Storage/Freezing – Keep any leftovers in an airtight container once cooled. Use within 3 days. Reheat on the hob for best results. Add a splash of water to loosen the soup when reheating. Freezing is not recommended for this soup.
Nutritional Information – All nutritional information shared is an estimate based on third-party calculations. Values may vary depending on brands and measurements used. The nutritional data does not include cheese toppings.
Weights and measurements – For best results, weigh all ingredients. Measuring cups/spoons can vary by brand.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 326
- Sugar: 11.3g
- Sodium: 1192mg
- Fat: 11g
- Saturated Fat: 5.9g
- Carbohydrates: 22g
- Fiber: 8.3g
- Protein: 5.9g
- Cholesterol: 14mg