Jul 11, 2013 Simple Carrot and Parsnip soup Ingredients 1 Onion, chopped3 Celery Sticks, chopped1 Garlic Clove, peeled & finely chopped1 Tablespoon Grated Fresh Ginger (optional)500g Parsnips, chopped250g Carrots, chopped1 Vegetable stock cube, made up to 1 Litre4 Teaspoons Cream1 Tablespoon Rapeseed Oil Method Heat the oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes. Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes. Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup. To serve, reheat and drizzle each bowl with a tablespoon of cream.