Estimated reading time: 3 minutes
I wrote this recipe on the last day of 2018. Because there will be drinks, snacks and drinks all evening long, it is nice to have a nice soup ready for the next day. And also a great opportunity to completely empty my refrigerator and start the new year with a clean slate! Do you also have very good resolution lists? For me it's the same every year haha, exercise more, snack less and lose at least 5 kilos. It will definitely turn out fine…. In any case, we're off to a good start with this parsnip carrot soup with pesto. carrot parsnip soup make parsnip soup
And this is how you make the Parsnip carrot soup with pesto:
-We first clean the parsnips and the carrots. Then cut it into blocks. We also clean the onion and garlic and you can chop them, it doesn't have to be super fine. You also cut the celery into pieces.
-Take a stockpot and add a dash of olive oil, then first fry the garlic and onion until translucent and then add the rest of the vegetables to the pan. Stir-fry the whole thing for 5 minutes or so.
-Add the stock cube and 500 ml of water to the pan and bring to the boil. Let it simmer for 30 minutes. In the meantime you can make the fresh pesto, read here how you do that.
Parsnip carrot soup with pesto
-Finally, grab your hand blender and blend everything into a smooth soup. This soup has quite a firm structure, if you want it to be a bit smoother, add some extra water to your parsnip soup.
When you serve the soup, spoon some pesto onto the soup with a spoon and garnish it with a celery leaf or a parsley leaf.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Parsnip carrot soup with pesto
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And this is how you make it:
- We first clean the parsnips and the carrots. Then cut it into blocks. We also clean the onion and garlic and you can chop them, it doesn't have to be super fine. You also cut the celery into pieces.
- Take a stockpot and add a dash of olive oil, then first fry the garlic and onion until translucent and then add the rest of the vegetables to the pan. Stir-fry the whole thing for 5 minutes or so.
- Fry the vegetables in the pan for a few minutes.
- Then add the stock cube and 500 ml of water to the pan and bring to the boil. Let it simmer for 30 minutes. In the meantime you can make the fresh pesto, read here how to do that.
- Finally, grab your immersion blender and blend it all into a smooth soup. This soup is quite firm in texture, if you want it a bit smoother add some extra water.
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carrot parsnip soup parsnip soup
Delicious soup after all that much food