Carrot And Parsnip Soup - A Winter Warmer | Greedy Gourmet

Question 1

Food processor or stick blender?

Accepted Answer

Personally, I wouldn’t be without my food processor. It’s like the Swiss army knife of the kitchen, playing a key role in so many of my favourite recipes. With this carrot and parsnip soup recipe, it whips your soup up into a delicious smooth texture.

Make sure you go for a high powered one though, as some food processors aren’t great at whizzing up carrots or parsnips for soups.

Of course, if you prefer a stick blender, they do the job just as well, with slightly less clean up to contend with.

Question 2

Do you have to puree this soup?

Accepted Answer

Not at all! If you prefer a chunky soup, blitz it for a few seconds or not at all.

Question 3

What other flavours can I add?

Accepted Answer

If you want to add a touch more spice and heat, sprinkle some chilli flakes into the mix. A twist or two of black pepper will also add some earthy heat to your carrot parsnip soup, as will a pinch of cumin.

Add fresh thyme, oregano or coriander as a garnish.

You can use olive oil in place of vegetable oil, although I prefer the neutral flavour of olive oil in this recipe.

Another idea is to add more vegetables into the mix. Carrot, parsnip and turnip go very well together, so try adding turnips to your chopped parsnips and carrots. If you want a really interesting flavour, add a fennel bulb and an apple, which will take this carrot, parsnip soup into a completely new flavour dimension.

Question 4

How do you store leftovers?

Accepted Answer

This recipe is great for making big batches. Simply double or treble the ingredients below, then you can store the leftovers to enjoy at a later date.

The best thing is, this soup doesn’t suffer when stored. In fact, the spices have time to develop their flavour, so it might even be tastier a day or two later.

To store your carrot and parsnip soup for a later date, allow it to cool and place it into an airtight container. If you have a lot of soup left over, you might need to use several containers.

Your carrot and parsnip soup will stay fresh for up to 5 days in the fridge.

Question 5

Can you freeze carrot and parsnip soup?

Accepted Answer

If you want to keep your soup for longer, you can freeze it. This soup freezes really well – just place the leftovers in an airtight freezable container and store in the freezer for up to 6 months.

Question 6

What’s the best way to reheat it?

Accepted Answer

First of all, if it’s frozen, allow it to defrost in the fridge overnight. The best way to reheat your carrot and parsnip soup is to place it in a saucepan and heat it on a medium heat, stirring continuously, until piping hot. This should take 5–7 minutes.

If you want to reheat it really quickly, the microwave will do the job. Place it in a microwaveable container and heat on medium for 3 minutes, stirring halfway through.

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