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.