Love or hate this Wintery weather it does mean it’s Soup Season!! And we LOVE a good soup… With both carrots and parsnips here, this fresh soup recipe is perfectly timed.


  • 1 tbsp cold-pressed oil
  • 1 medium-large onion, finely chopped
  • 3 large cloves garlic, finely chopped
  • 1/2 tsp black ground pepper
  • thyme, good handful of leaves without stems
  • 2 large organic carrots, chopped
  • 2 large organic parsnips, chopped
  • 1 litre vegetable stock
  • 50ml double cream (optional)
    Fresh Carrot & Parsnip Soup

    Photo Credits: Olive Magazine

    STEP 1:Heat the oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, low and slow. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.

    STEP 2:Pour in the double cream if  you are using it (we do recommend it), and use a stick blender to whizz the soup until completely smooth.

    Season and divide between a few bowls, then add another drizzle of cream, go on, you deserve it! Enjoy with some local crusty sourdough from BEK Bakery.