This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results. You will need a stick blender for this ...

Our creamy carrot and parsnip soup makes a comforting lunch or dinner on the colder days and ticks off two of your five-a-day! Trump declares 'Liberation Day,' announces sweeping global tariffs on ...

I used kitchen shears to cut boneless skinless chicken thighs into small, bite-sized pieces. I love the dark meat in this ...

Place the carrots and parsnips into a roasting tin and ... To serve, stir the cream into the soup. Gently heat through and season to taste, then ladle into some warmed bowls.

This warming root veg soup is spiced with delicious flavours ... cover and fry for 5 minutes until softened but not browned. Add the parsnips, carrot and garlic and cook, stirring occasionally ...

Saute the carrots, parsnips and ginger in a pot to bring ... stock (enough to cover depending on how thick you like your soup) and simmer in a large saucepan over medium heat.

You can’t beat a bowl of soup on a cold winter’s day ... minutes over a medium heat until softened. Add the parsnips, carrots, ground spices and chopped ginger and stir well to coat.

Wash and peel the carrots and parsnips. Slice the carrot into 5mm slices. Cook in a little boiled salted water with a pinch of sugar until soft. Cook the parsnips separately in boiling salted water.

Simmer over moderately low heat until the carrots are very tender, about 30 minutes. Working in batches, carefully puree the hot soup in a blender or food processor until smooth. Strain the soup ...

• You will need about 1⅓ cups coarsely grated carrot and ⅔ cup coarsely grated parsnip for this recipe. Photography by Alan Benson. Styling by Sarah O’Brien.

Meanwhile, place the belly or hock, celery, carrot and parsnip in a large pot and cover with the water. Add 2 teaspoons salt (or less if the pork is very salty) and bring to the boil. Simmer ...