Carrot and parsnip soup |

I don’t know what the situation is at your end of the world but right here the weather keeps switching from spring to winter. You know that moment when all you really want is for the sun to break through and change the world into a prettier (mostly greener) place. And when that has happened a few times, it is SOOO hard to go back to rain and autumn like weather! We haven’t really had a proper winter this year. I think literally once or twice with a few snowflakes but that was all.

In terms of ‘Winter is coming‘ I would like it to be more Spring is coming! But what can you do other than except the way it is, right? So today is a perfect day for comfort food. And for me the ultimate comfort food is soup. It’s quick, warming, delicious and also perfect for cleaning out the fridge.

Carrot and parsnip soup |

That was also the case with this particular soup. I had some parsnips and carrots lying around that seriously needed consuming, so this soup came to the rescue. It’s supersimple and only requires a little bit of time. That’s all!


Carrot and parsnip soup

Carrot and parsnip soup |
  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 people
  • Category: soup


  • 2 parsnip
  • 500 gram carrots
  • 1 onion in rings
  • 1 liter vegetable stock
  • peper
  • salt
  • flat leaf parsley


  1. Clean the carrots and the parsnip and cut into chunks. Roughly the same size.

  2. Take a large pan and heat a bit of oil. Fry the onions softly until they become translucent. Add the parsnip and the carrots and bake for a while in the same pan. Add the stock and bring to the boil

  3. Leave to boil for 20 minutes or until the parsnip and the carrots are cooked. Puree with an immersion blender and season to taste with pepper, salt and parsley