Are you a student? Or a rubbish cook? Or very unsure what on earth to do with a vegetable (other than asking for non on your pizza) Then look no further.
Use this recipe to impress your family and friends. You can make soup AND use vegetables!
Ok sorry for the cheesey opening, but all of that applies. This is a really easy recipe to follow for even a novice cook (me). The ingredients are pretty flexible so don't worry too much but obviously, if you only add one carrot, there's going to be a difference
This is an adaptation from this recipe > Carrot and Parsnip Soup
Serves 3/4
First things first, ingredients:
- 4 decent sized carrots (I've used 5 cos they were small)
- 4 decent sized parsnips
- 1 onion
- 1 garlic clove
- A stock cube (chicken or vegetable will work)
- 1 tablespoon of Chilli powder
- Salt (to taste)
- Pepper (to taste)
- Oil
- 1 tablespoon of butter (or margarine)
Don't worry if this seems a long recipe, I've just really broken it down. Now let's get stuck in.
1. Peel your carrots and parsnips, and chop the end of each one so you don't have the stalky bit, I chop a bit of the bottom end off too because I don't know if you need to.
2. Chop your carrots, parsnips and onion, do the carrots and parsnips reasonably small (like the picture) so they cook properly.
3. Grab a good sized pan and heat the butter and a small amount of oil (to stop the butter burning). I used margarine because I don't want to buy butter just for this and it worked just fine.
4. Put the pan on a low heat and add the chopped onions. Crush your garlic into the pan (I fully advise getting a garlic crusher, I suffered without for so long but just got one for my birthday - I'm 23 let me live). You want to keep this on a low heat so you don't burn the onions, you want them to soften and look a little clear. Heat this for about 10 minutes.
5.Add 1 litre of boiling water and your stock cube together to make your stock. Add this mix and your carrots and parsnips to the pan with the onions and garlic. Add salt and pepper however you like it, I like a lot of pepper and minimal salt. And add your chilli powder, again, depending on how you like it, if you have hot chilli powder like I do, add a little less.
6. Bring mixture to the boil and then simmer for 30 minutes with a lid.
7.Make sure the vegetables are soft. Use a hand blender to liquidise.
And you're done! BBC food website says to sieve the soup before eating it, but I actually don't mind if there's small bits of veg still in it.
Now you have quite an impressive, wintry, slightly spicy soup. Tell your parents you'll make soup on Christmas day!
Let me know if you have a go at making this soup and how it goes, good luck!
Thanks for reading,
Rachel xx
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