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Bookmark Recipe

Neven’s Honey Roast Parsnip and Carrot Soup

Neven uses a cartouche for this soup which is just a parchment paper lid. It traps steam, keeping the vegetables submerged in the liquid and reduces evaporation. I think it also really helps to give the finished soup a much better flavour.

4-6 people

Ingredients

  • 2 large carrots

    2 parsnips

    2 small leeks

    1 tablesp. rapeseed oil

    knob of butter

    1 teasp. fresh thyme leaves

    1 teasp. honey

    1 teasp. apple cider vinegar

    900ml (1 ½ pints) vegetable stock (from cubes is fine)

    sea salt and freshly ground black pepper

    porridge bread, to serve

Main

  • 2 large carrots

    2 parsnips

    2 small leeks

    1 tablesp. rapeseed oil

    knob of butter

    1 teasp. fresh thyme leaves

    1 teasp. honey

    1 teasp. apple cider vinegar

    900ml (1 ½ pints) vegetable stock (from cubes is fine)

    sea salt and freshly ground black pepper

    porridge bread, to serve

Method

Copy Text

Peel and carrots and parsnips and cut into even-sized chunks. Trim the leeks and finely chop.

Heat a saucepan over a medium to high heat. Add the oil and butter and swirl until the butter has melted. Tip in the leeks and sauté for 2-3 minutes until softened.

Add the carrots and parsnips, then season with salt and pepper and sauté for another 5 minutes. Add the thyme, honey and vinegar, stirring to combine, then pour in the stock. Cover with a piece of parchment and then a lid. Reduce the heat to low and continue to cook the vegetables for 20 minutes until tender.

Carefully remove the lid and parchment and using a hand blender blitz the soup until smooth. Taste and adjust the seasoning, if necessary. Ladle into bowls and serve with some porridge bread, if liked.

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Method

Copy Text

Peel and carrots and parsnips and cut into even-sized chunks. Trim the leeks and finely chop.

Heat a saucepan over a medium to high heat. Add the oil and butter and swirl until the butter has melted. Tip in the leeks and sauté for 2-3 minutes until softened.

Add the carrots and parsnips, then season with salt and pepper and sauté for another 5 minutes. Add the thyme, honey and vinegar, stirring to combine, then pour in the stock. Cover with a piece of parchment and then a lid. Reduce the heat to low and continue to cook the vegetables for 20 minutes until tender.

Carefully remove the lid and parchment and using a hand blender blitz the soup until smooth. Taste and adjust the seasoning, if necessary. Ladle into bowls and serve with some porridge bread, if liked.

Neven's Honey Roasted Parsnip and Carrot Soup