Make a quick and healthy meal with Jamie Oliver’s Carrot and Parsnip Soup. The natural sweetness of parsnips and carrots makes this a delicious and nutritious meal.
Enjoy a hearty meal with this delicious carrot and parsnip soup. It’s healthful and delicious, and it’s made with only a few basic ingredients.
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Why You’ll Love This Recipe
- Warm your soul with this bowl of soothing carrot and parsnip soup.
- It’s straightforward and quick enough to make on a weeknight.
- This hearty stew is an excellent source of vitamins A, C, and K.
- Carrots and parsnips lend a natural sweetness to the soup, making it a hit with picky eaters of all ages.
Jamie Oliver Carrot And Parsnip Soup Ingredients
- Vegetable Oil – Used to cook the carrots, parsnips, garlic, and onion in a skillet.
- Onion & Garlic – Spicy allium taste stands out against the sweetness of the meal.
- Carrots & Parsnips – These naturally sweet root vegetables make up the majority of the soup and are silky and smooth after being boiled and pureed.
- Spices – To add the right amount of flavor to the soup, you’ll need a blend of dried turmeric, cumin, ginger, and freshly ground black pepper.
- Vegetable Stock – Used to dilute the soup while increasing its nutritional value and taste.
- Water – Carrots and parsnips are less likely to cling to the pan if you add a dash of water to the cooking pot.
- Garnish – This sweet soup is delicious when topped with a dollop of yogurt or cream and some finely chopped parsley.
How Does A Parsnip Taste?
Similar to carrots, parsnips have a sweet, nutty taste. They become soft when cooked and may be mashed or pureed like potatoes.
Is It Necessary To Peel Parsnips For Soup?
Yes, peeling parsnips before using them in soup are recommended since the skin may be harsh and bitter.
- In a large saucepan over medium heat, heat the oil, then add the onions and simmer for 5 minutes, turning often, until tender.
- Cook for 5 minutes, stirring often, after adding the carrots and parsnips. TIP: If it begins to cling to the bottom of the pan, add a dash of water.
- Cook for another minute after adding the garlic, turmeric, cumin, ginger, and pepper.
- Bring the vegetable stock and water to a boil, stirring constantly. Reduce the heat to low and cover with a lid for 15 minutes, or until the parsnips and carrots are tender.
- In a blender or with a hand-held immersion blender, puree the soup. If the soup is excessively thick, thin it with a little water.
- Serve heated and split into bowls. Swirl in some yogurt or cream and top with chopped parsley if preferred.
What To Serve With Carrot And Parsnip Soup?
- Pumpkin Bread
- Chicken And Dumplings
- Focaccia Bread
- Mac And Cheese
- Ciabatta Bread
- Sokolowskis Chicken Paprikash
- Crusty Bread
- Baked Potato Casserole
- Vegetable Cold Salad
- Macaroni Salad
- Red Potato Salad
How To Store Carrot And Parsnip Soup?
Refrigerate leftover Carrot and Parsnip Soup for up to five days if stored in an airtight container. Stored properly in an airtight container or freezer-safe bag, this Carrot and Parsnip Soup may be frozen for up to three months. Allow to defrost in the fridge overnight, then reheat as desired.
How To Reheat Carrot And Parsnip Soup?
Reheat Carrot And Parsnip Soup on the stove over low heat until well heated. You may need to add a splash of water or broth to thin it down a little when it cools.
- Carrots alone can be used, or you can prepare Roasted Parsnip Soup instead.
- Spruce it up with some extra veggies like sweet potatoes, celery, or kale.
- Add some heat by incorporating a few drops of Chili Garlic Oil and blending it in.
- Adding cooked rice, quinoa, or lentils makes a soup more filling.
What If I Don’t Have All Of The Spices?
If you don’t have all of the spices, a teaspoon or two of curry powder will suffice.
- Parsnips and carrots, in particular, benefit from being peeled before they are cooked, as the skin is sometimes rough and unpleasant.
- The vegetables will cook more uniformly if they are all around the same size after being chopped.
- A pinch or two of curry powder can be used in place of any of the other spices if you don’t have them.
- If you don’t want a smooth soup, you may serve this one in chunks. Once the veggies are soft, add the broth and spices.
- Be very cautious if using a blender to purée the soup, since hot soup can easily splatter and burn. Turn it on low at first then turn it up if necessary.
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Jamie Oliver Carrot And Parsnip Soup Nutrition Facts
Amount Per Serving
- Calories 197.1
- Total Fat 4.9g
- Saturated Fat 1.8g
- Cholesterol 5.1mg
- Sodium 34mg
- Potassium 635.1mg
- Total Carbohydrate 34g
- Dietary Fiber 6.3g
- Protein 5.5g
- Vitamin A 1.2%
- Vitamin C 37.7%
- Calcium 7%
- Iron 5.6%
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 197.1
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 1.8g9%
- Cholesterol 5.1mg2%
- Sodium 34mg2%
- Potassium 635.1mg19%
- Total Carbohydrate 34g12%
- Dietary Fiber 6.3g26%
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.