Autumn Vegetable Soup - Carrot, parsnip and ginger
Gluten-free, Dairy-free, Egg-free, Nut-free
- 2 tablespoons olive oil
- 1 large onion
- 5 medium-sized carrots 500g
- 2 parsnips approximately 200g
- 2 tablespoons grated ginger
- 1 vegetable stock pot or cube
- 800 ml boiling water
- A splash of dairy-free cream soya or oat work well
- Salt & pepper to taste
Peel, wash and chop the vegetables. Get the kids to help!
In a large saucepan, melt the butter and fry the onions for 3 minutes, stirring constantly, until soft.
Add the carrots and parsnips. Stir then cover. Cook for 15 minutes on a low heat, keeping an eye on the vegetables and stirring from time to time.
Fill your kettle and boil. In a large jug, dissolve the stock pot or cube in 800ml boiling water.
Add the grated ginger and the stock to the pan. Bring to the boil then simmer for 35 minutes. Blend, stir in the cream, season to taste and enjoy warm. It is perfect served with thick slices of buttered bread.