Carrot & parsnip soup


½ tbsp olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
½ small bunch thyme, leaves picked
3 large carrots, peeled and roughly chopped
2 large parsnips, peeled and roughly chopped
1 litre vegetable stock
100ml double cream
¼ bunch parsley, finely chopped (optional)


Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.

Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.


Celery juice

Creamy carrot soup