Carrot and Parsnip Soup
Ingredients
- 3 large carrots
- 3 large parsnips
- 2 onions
- 1 cup fresh parsley
- 2 tsp minced garlic
- 1.5L / 6 cups vegetable stock
Method
- Finely chop onion and sauté in soup saucepan with garlic until soft and translucent.
- Roughly chop carrots and parsnips and add to pan along with parsley and stock.
- Bring to the boil and then simmer until soft.
- Blend until smooth.