Pumpkin,carrot and parsnip soup

Name: Pumpkin,carrot and parsnip soup
Total time: 2400 s
Yield: 2-4 people
Cuisine: British
Ingredients: 1/2 butternut pumpkin, sliced; 2 parsnips, peeled and sliced; 1 teaspoon dried mixed herbs; 2 tablespoon olive oil; 1.25 litres stock (1 stock cube in water)

Bellhorse @barbara2017

Winter vegetables make great soups

Pumpkin,carrot and parsnip soup

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Bellhorse @barbara2017

Winter vegetables make great soups

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Ingredients

40 mins

2-4 people

1/2butternut pumpkin, sliced
2parsnips, peeled and sliced
2 carrots, peeled and sliced
1 teaspoondried mixed herbs
2 tablespoonolive oil
1.25 litresstock (1 stock cube in water)

Cooking Instructions

40 mins

1

Heat oven to 180 degrees centigrade
2

Slice vegetables and place in an oven tray. Add olive oil and mixed herbs and mix
3

Bake for 20 minutes
4

Remove from oven and add to a saucepan with approx 1.25litres of stock (I used a vegetable stock cube).
5

Simmer for 20 minutes
6

Cool slightly and then blend using a blender or sieve. Enjoy!

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Bellhorse @barbara2017

on January 12, 2021 14:04

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