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 ...

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 ...

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 ...

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.

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.

This soup lends itself well to substitutions. Pumpkin, as well as different beans, can be used. I shared Carrot and Parsnip Soup, inspired by my recent Ireland trip, where I ate a bowl of this ...

The soup is rich and creamy thanks to the cashews ... Miso can be found at Asian markets and well-stocked supermarkets. Out of carrots? Try parsnip or sweet potato. If you are nut-free, you ...

NO, LET'S MAKE SOUP. IT LOOKS TASTY. SIMPLE. I WANT TO SHARE WITH YOU THE HUMBLE PARSNIP. IT WAS GROWN BY ... IT IS FROM THE CARROT FAMILY. AFTER THE HARD FROST, THE STARCH CONVERTS TO SUGAR ...

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.