Parsley & Root Vegetable Soup

Ingredients

For 2 servings

• 2 piece large bunches parsley, leaves picked
• 1 piece carrot, finely diced
• 1 piece parsnip, finely diced
• 1 piece small beetroot, finely diced
• 0.5 piece yellow onion, finely diced
• 2 piece garlic cloves, minced
• 120 g heavy cream
• 480 g vegetable stock
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Warm the olive oil in a saucepan and soften the onion, garlic, carrot, parsnip and beetroot until fragrant.

2. 2

   Pour in the vegetable stock and simmer until the vegetables are tender.

3. 3

   Add the parsley leaves and simmer for a couple of minutes, then season.

4. 4

   Blend until smooth and adjust the seasoning.

5. 5

   Return to a low heat and stir through the cream, warming gently without boiling.

6. 6

   Ladle into bowls and finish with a swirl of cream and a little reserved diced root vegetable.