Possum’s Recipe Book

Carrot Coriander and Parsnip Soup

Serves 4-6

4 carrots – peeled and chopped
4 parsnips – peeled and chopped
Handful of coriander
1 onion – chopped
1tbsp olive oil
1tbsp butter
4 – 6 cups vegetable stock
Sea salt
Black pepper
Sour cream
Place all the ingredients in a large saucepan and liberally cover with the stock.
Bring to the boil and simmer until all the vegetables are soft.
Ensure the stock covers the vegetables at all times.
Add more vegetable stock if needed.
Use a hand blender to make a smooth soup.
Make sure soup is piping hot before serving.
Serve with a sprinkle or pepper, dollop of sour cream and crusty bread.