Description
Hearty jamie oliver carrot and parsnip soup blends rustic winter vegetables into a comforting meal. Roasted roots and aromatic herbs create rich, warming flavors you’ll savor with each spoonful.
Ingredients
Scale
- 250 g (8.8 oz) parsnips, peeled and roughly chopped
- 250 g (8.8 oz) carrots, peeled and roughly chopped
- 1 onion, roughly chopped
- 1.2 l (5 cups) vegetable stock
- 1 tbsp olive oil
- ¼–½ tsp dried chili flakes
- sea salt, to season
- freshly ground black pepper
- ¼–½ tsp apple cider vinegar (optional)
Instructions
- Aromatic Foundation: Warm extra virgin olive oil in a large saucepan over medium-high heat. Sauté finely diced onions with a pinch of salt until they soften and turn light golden, developing a rich, translucent base.
- Flavor Intensification: Sprinkle chili flakes into the pan, stirring for 60 seconds to release their robust, spicy essence and create a depth of flavor.
- Vegetable Integration: Add chopped carrots and parsnips to the aromatic mixture. Pour in vegetable stock and season with freshly ground black pepper. Bring the liquid to a vigorous boil, allowing the vegetables to infuse their natural sweetness into the broth.
- Simmering and Tenderizing: Reduce heat to a gentle simmer, cover with a lid, and let the vegetables cook for 20-25 minutes until completely tender and easily mashed with a fork, concentrating their inherent flavors.
- Silky Transformation: Utilize an immersion blender to puree the soup until perfectly smooth and velvety. Taste and adjust seasoning with salt and pepper. Finish with a splash of apple cider vinegar to brighten and elevate the soup’s complex flavor profile.
Notes
- Soften Onions Slowly: Cook onions on medium-low heat for 8-10 minutes to develop deep, sweet flavor without burning, creating a rich aromatic base for the soup.
- Maximize Vegetable Tenderness: Ensure carrots and parsnips are completely soft by simmering with lid on, allowing vegetables to steam and become perfectly tender for smooth blending.
- Balance Flavor Layers: Add chili flakes early to release their oils and depth, then finish with apple cider vinegar to brighten the overall taste profile and cut through the soup’s richness.
- Blending Technique: Use an immersion blender directly in the pot for smoother, more consistent texture, processing until no vegetable chunks remain for a silky, professional-quality soup.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg