Mohamed Shili This Jamie Oliver Carrot And Parsnip Soup is an easy meal made with olive oil, onions, carrots, parsnips, and vegetable stock. Serve this jamie oliver carrot and parsnip soup with bread like Pam’s Place Bread, Jalapeño Cornbread or Olive Cheese Bread.
Jamie Oliver Carrot And Parsnip Soup Ingredients
- 250g parsnips, peeled and roughly chopped
- 250g carrots, peeled and roughly chopped
- 1 tbsp olive oil
- 1 onion, roughly chopped
- Sea salt, to season
- ¼–½ tsp dried chili flakes
- 1.2 liters of vegetable stock
- Freshly ground black pepper
- ¼–½ tsp apple cider vinegar (optional)
How To Make Jamie Oliver Carrot And Parsnip Soup
- Start the Base: Heat olive oil in a large saucepan over medium-high heat. Add the chopped onion and a pinch of salt. Cook until the onion is soft and lightly golden, which should take about 8–10 minutes.
- Add Spice: Sprinkle in the chili flakes and cook for an additional minute.
- Add Veggies and Stock: Add the chopped carrots and parsnips to the pan. Pour in the vegetable stock and season with black pepper. Bring the mixture to a boil.
- Simmer: Lower the heat to a simmer, cover the pan with a lid, and cook for 20–25 minutes. Make sure the carrots and parsnips are tender.
- Blend and Season: Use a stick blender to blend the soup until smooth. Taste and adjust the seasoning with more salt and pepper. If the soup lacks brightness, add a dash of apple cider vinegar.
What To Serve With Carrot And Parsnip Soup
For a tasty side to serve with your Carrot And Parsnip Soup, you can go with whole wheat honey brown bread, pumpkin cornbread muffins, or almond crackers. A kale salad with a simple dressing can add a fresh touch to the meal.
How To Store Carrot And Parsnip Soup
Store the cooled Carrot And Parsnip Soup in an airtight container and place it in the fridge, for up to 3-4 days. Make sure the container is sealed tightly to preserve the soup’s freshness and flavor.
For longer storage, pour your Carrot And Parsnip Soup into freezer-safe bags or containers. Label the containers with the date, and the soup can be stored in the freezer for up to 2-3 months.
How To Reheat Carrot And Parsnip Soup
To reheat the Carrot And Parsnip Soup, pour it into a microwave-safe bowl and heat on medium power, stirring every 30 seconds until hot.
To reheat on the stove, transfer the soup to a saucepan and warm over low heat, stirring occasionally, until it reaches your desired temperature.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Brussel Sprout Soup
- Jamie Oliver Butternut Squash And Ginger Soup
- Jamie Oliver Chunky Winter Vegetable Soup
Jamie Oliver Carrot And Parsnip Soup
Description
This Jamie Oliver Carrot And Parsnip Soup is an easy meal made with olive oil, onions, carrots, parsnips, and vegetable stock. You can serve this delicious Carrot And Parsnip Soup with whole wheat honey brown bread, pumpkin cornbread muffins, almond crackers, and a kale salad.
Jamie Oliver Carrot And Parsnip Soup Ingredients
How To Make Jamie Oliver Carrot And Parsnip Soup
- Start the Base: Heat olive oil in a large saucepan over medium-high heat. Add the chopped onion and a pinch of salt. Cook until the onion is soft and lightly golden, which should take about 8–10 minutes.
- Add Spice: Sprinkle in the chili flakes and cook for an additional minute.
- Add Veggies and Stock: Add the chopped carrots and parsnips to the pan. Pour in the vegetable stock and season with black pepper. Bring the mixture to a boil.
- Simmer: Lower the heat to a simmer, cover the pan with a lid, and cook for 20–25 minutes. Make sure the carrots and parsnips are tender.
- Blend and Season: Use a stick blender to blend the soup until smooth. Taste and adjust the seasoning with more salt and pepper. If the soup lacks brightness, add a dash of apple cider vinegar.
