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Peel the onions and garlic cloves and roughly chop them. Peel the parsnips and carrots, wash them well, and chop them.
Heat a splash of olive oil in a medium sized pan. Fry the onion and garlic in it and, after a few minutes, add the carrot and parsnip. Bake these until they start to colour slightly.
Pour in the juice of 1 orange along with a litre of stock and bring to the boil. Lower the heat and let the soup simmer for around 20 minutes.
The exact cooking time will depend on the size of the parsnip and carrot pieces. Purée the soup; you can do this with a stick blender or a regular blender. Add a handful of grated parmesan cheese.
Season the soup with salt and pepper and garnish with fresh parsley. Enjoy your dinner!
What goes well with parsnip and carrot soup?
This soup is quite filling, and makes a good evening meal if served with with bread or breadsticks.
What are parsnips?
The parsnip is an autumn and winter root vegetable, closely related to the carrot, but with a sweeter taste. Parsnip is also known as white carrot.
What do parsnips taste like?
Parsnips have a distinct flavour, and are relatively sweet. There is a hint of aniseed to them, but it is not as dominant as with other vegetables, like fennel.