Serves
4 People
Cooking Time
35 minutes
Season
Ingredients
· 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)
Method
Step 1
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.
Step 2
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.
Recipe from BBC Good Food
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