Spring Recipe: Heritage Carrot & Parsnip Soup

Prep time: 10 minutes | Cook time: 25 minutes

Serves 4

A comforting soup that highlights the sweetness of heritage root vegetables. Simple, satisfying, and full of garden-grown flavour.

Ingredients:

    
- 300g Early Nantes carrots,
peeled and chopped


- 300g Tender and True
parsnips, peeled and chopped

   
- 1 tbsp olive oil

   
- 1 small onion, chopped


- 1 litre vegetable stock

   
- 1 tsp fresh thyme leaves

 
- Salt and pepper to taste

   
- Cream or yogurt for serving
(optional)

Instructions:

1.    
Heat the olive oil in a
large saucepan and sauté the onion until soft.

2.    
Add the carrots and parsnips
and cook for 5 minutes.

3.    
Pour in the stock and add
thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes until
vegetables are tender.

4.    
Blend until smooth and
season with salt and pepper.

5.    
Serve with a swirl of cream
or yogurt if desired.

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