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Easy, Healthy Carrot & Parsnip Soup Recipe

Easy, Healthy Carrot & Parsnip Soup Recipe

 

Easy, Healthy Carrot & Parsnip Soup Recipe

 

I can't think of anything I love more to nourish my body when the nights start to draw in, then a big bowl of homemade soup.

This easy, healthy carrot & parsnip soup recipe is made with two of our most beloved root vegetables, to pack a delicious, grounding, Autumnal punch.

Belonging to the same plant family, carrots are particularly known for their beta-carotene content and one of the great things about parsnips is their soluble fibre content, which helps you feel fuller for longer. A happy, health bonus for those concerned about their weight.

And if you haven't tried aromatic hazelnut oil as a drizzle dressing on top of soup before you are in for a treat.

Easy, Healthy Carrot & Parsnip Soup Recipe

Serves 6

Ready in 30 minutes

INGREDIENTS

  • 2 medium-large parsnips
  • 6 medium carrots
  • 2 tablespoons coconut oil
  • 2 garlic cloves (crushed)
  • 1 litre bone broth or stock
  • 1/2 teaspoon sage, thyme, oregano
  • Handful of fresh coriander
  • Salt & pepper (to season)
  • Hazelnut oil (to drizzle over the top)
  • Pumpkin & sunflower seeds (for decoration)

INSTRUCTIONS

  1. Scrub the carrot and parsnip skins of any residue soil. I keep the skin on as I use organic ones (which I highly recommend), but definitely peel them if you opt for non-organic. Then roughly chop them into chunks.
  2. Heat the coconut oil in a large soup pan. Once melted, add the garlic and herbs. Cook for a couple of minutes before adding the carrots and parsnips.
  3. Coat the carrots and parsnips with the oil, garlic and herbs and cook for about 5 minutes.
  4. Next pour in the bone broth or stock. Bring to the boil and simmer for 20 minutes or until the vegetables have softened slightly.
  5. Blend the soup, season to taste and serve with a drizzle of hazelnut oil, a sprinkling of oregano and some pumpkin and sunflower seeds.

Top tip: To draw more flavour out of the soup (and this goes for any soup), leave it for at least a couple of hours before the blending stage.

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