Carrot and Parsnip Soup

Autumn carrots and parsnips make a sweet, comforting soup perfect for chilly days.

Ingredients:

250g carrots, chopped

250g parsnips, chopped

1 onion, chopped

1 litre vegetable stock

2 tbsp olive oil

Salt and pepper

Method:

Sauté onion in oil, add carrots and parsnips, cover with stock, simmer 20 minutes, blend, season, and serve.

Cooking time: 30 minutes

Storage: Fridge 3 days; freeze for longer storage.