Spiced Carrot and Parsnip Soup with Soda Bread
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Ingredients
- 500 g carrots, roughly chopped
- 2 parsnips, peeled and diced
- 1 onion, finely chopped
- 1 tsp ground cumin
- 1000 ml vegetable stock
- 1 soda bread
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 227 kcal
- Protein
- 4.7 g
- Carbohydrate
- 29.9 g
- of which sugars
- 13.3 g
- Fat
- 8 g
- of which saturates
- 1.1 g
- Fibre
- 7.9 g
- Salt
- 2.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion for 6 minutes.
- 2
Add the carrots, parsnips and cumin and cook for 5 minutes, then pour over the vegetable stock.
- 3
Bring to a simmer and cook for 20 minutes until the vegetables are very tender.
- 4
Blend until smooth with a stick blender, then season with black pepper.
- 5
Ladle into bowls and serve with thick slices of soda bread.
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