Root Veggie Soup

Ingredients

• carrots — 400g
• parsnips — 300g
• onions — 200g
• vegetable stock — 800ml
• double cream — 100ml
• sunflower oil — 30ml
• dried thyme — 1 tsp

Method

1. 1

   Peel and chop the carrots, parsnips, and onions into uniform pieces.

2. 2

   Heat the sunflower oil in a large saucepan over medium heat and sauté the onions until translucent.

3. 3

   Add the carrots and parsnips to the pan, cooking for 5 minutes until they start to soften.

4. 4

   Pour in the vegetable stock and add the dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until all vegetables are fork-tender.

5. 5

   Remove from heat and use a stick blender to purée the mixture until completely smooth.

6. 6

   Stir in the double cream and season with salt and pepper to taste before serving.