Carrot & Parsnip Soup

Carrots and parsnips belong to the same family and have a similar taste, but parsnips have a sweeter and nuttier flavor compared to carrots.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Carrot & Parsnip Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 300 gram Carrots
• 300 gram Parsnips
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable stock
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Peel and chop the carrots, parsnips, onion, and garlic cloves.
2. Heat olive oil in a large pot over medium heat.
3. Add the chopped onion and garlic cloves. Sauté until the onion becomes translucent.
4. Add the chopped carrots and parsnips. Sauté for another 5 minutes.
5. Pour in the vegetable stock and bring to a boil.
6. Reduce the heat and simmer for 20-25 minutes, or until the carrots and parsnips are tender.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
8. Season with salt and black pepper to taste.
9. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.