This post has been redone with brand new photos! I love carrot and parsnip soup and the kids do too! If you haven’t tried it, it’s super sweet. I made it with chicken stock this time as I had run out of veggie stock and it is delicious. I freeze it in portions in baby food trays from weanmeister, that are perfect for popping it out when needed. I use 3 for my lunch.
Winter feels like it has set in of late in Sydney, we went from summer to winter- there was no in between this year at all. In fact the leaves sort of went from green to brown overnight! So that to me signals: SOUP TIME! And soup made with root veggies is one of my favourites. Isn’t this bowl gorgeous? You can get your own here from Habitat 101.
I love soup. It’s so warming in winter and the combination of flavours in this carrot and parsnip soup makes it sweet and tasty. Cook some up, get some crunchy bread and off you go- 10 degrees warmer already!
Miss 4 thought this was yummy, Master 2 refused and Miss R, a friends baby loved it! so I’m giving it a thumbs up for kidfriendliness. I will test the waters with Master 2 again when I defrost some of my freezer stash of it.
The best way to serve this soup is with a dollop of greek yoghurt in the middle. It helps to cut through the sweetness of the carrot and the parsnip.
Some points to know: I made this with homemade vegetable stock– it’s salt free and uses up your veggie scraps. If you use a commercial stock and you plan on giving this to babies, please bear in mind that as a minimum you will need to buy the salt free stock or even dilute it with some water. Need more soup ideas: chicken and veggie noodle soup is delicious for winter! Or try our broccoli soup.
Carrot and parsnip soup
Ingredients
- 1 onion diced
- 2 parsnips peeled and cubed
- 5 carrots peeled and cubed
- 1 litre vegetable stock
- 2 tbsps greek yoghurt
- 1 tbsp olive oil
Instructions
- in the base of a large saucepan sweat the onions in the olive oil with the lid on for 10 minutes.
- Add the carrots and parsnips and coat in the oil.
- Add the stock to the pan, cover and cook for 30 minutes at a simmer.
- Leave to cool for 15 minutes then blitz with a food processor.
- Serve with dollops of yoghurt on top.
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