KenFrost.com "The Living Brand" Parsnip and Carrot Soup

Parsnip and Carrot Soup

PREAMBLE

This is a simple recipe for a nourishing, and tasty soup, that is quick and easy to prepare. Ideal for lunch, a starter or snack.

INGREDIENTS

This should be enough to serve 2 people.

 2 large parsnips, peeled and chopped.

 2 cloves of garlic, peeled and chopped.

 4 large carrots, peeled and chopped.

 A good sized handful of fresh parsley, coarsely chopped.

 Olive oil.

 1 ľ pints of water.

 Salt and coarse ground black pepper, to taste.

PREPARATION

None!

COOKING

 Pour a little olive oil into a saucepan.

 Place over a medium heat and add the garlic

 Add the dry ingredients, stir.

 Add the water.

 Bring to the boil, then simmer with the lid on for approximately 25 minutes.

 Take off the heat and blend in a liquidiser, or with a handblender.

 Place over the heat and warm it up again, it is now ready to serve.

TIPS

To add richness, serve with a swirl of double cream.

The soup can be prepared several hours before it is needed, and kept chilled in the fridge.