Carrot and Parsnip Soup

• оливкова олія↗½ tbsp tbsp
• цибуля↗2

  дрібно нарізана

• стебла селери↗2

  дрібно нарізана

• часникові зубчики↗2

  пресований

• тим'ян↗½ small bunch small bunch

  листя зібрано

• морква↗3 large

  очищена і грубо нарізана

• пастернак↗2 large

  очищений і грубо нарізаний

• овочевий бульйон↗1 litre litre
• двойні вершки↗100ml ml
• петрушка↗¼ bunch bunch

  дрібно нарізана (за бажанням)

Step-by-step instructions

1. 1

   Heat the oil in a large pot and sauté the onion and celery for 10 minutes, stirring occasionally, until they become soft. If they start to stick, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 minutes. Add the carrots, parsnip and broth and bring to a boil. Reduce to a gentle simmer and cook for 20 minutes, until the vegetables are soft, stirring occasionally.

2. 2

   Blend with an immersion blender until smooth. Add the cream and blend again quickly until combined, then taste and season as needed. To serve, ladle the soup into bowls and sprinkle with a little finely chopped parsley, if desired.