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.