Blended Root Vegetable Soup with Hidden Herbs

A creamy, velvety soup where tender carrots and parsnips are blended until undetectable, revealing fresh herbs in the final swirl.

Cuisine: Comfort Food

Category: Soups

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 2 medium carrots
• 1 large parsnips
• 1 medium, finely diced onion
• 4 cups chicken stock
• 1/2 cup heavy cream
• 1 tbsp, plus extra for garnish fresh thyme leaves
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 diced onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Add 2 diced medium carrots and 1 large parsnip, stirring to coat in oil. Cook for 3 minutes until slightly softened.
3. Step 3: Pour in 4 cups chicken stock, bring to a gentle simmer, and cook for 20 minutes until vegetables are fork-tender.
4. Step 4: Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety.
5. Step 5: Stir in 1/2 cup heavy cream and 1 tbsp fresh thyme leaves. Simmer gently for 5 minutes without boiling to meld flavors.
6. Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper, then serve garnished with extra thyme leaves.