Carrot and parsnip soup
February 21st, 2008 | Written by jfolkmann | Topic: Soups 
This is a great recipe for detox and doesn’t take long to make either.
7 large carrots, cut into smallchunks
4 large parsnips, cut into chunks
1 White onion, cut into chunks
5 Garlic cloves (skin removed)
Olive oil
Pepper
Salt
Fresh or Dry Oregano
1 Litre (approx) Vegetable stock (or chicken stock)
Place all of the vegetables on a roasting tray, and douse them with olive oil. Season with salt, pepper. Place the tray in an oven preheated to 400F until the vegetables are soft…usually about 30mins.
Once cooked place the vegetables into a large blender and puree the mixture. Add the vegetable stock until the mixture has a soup like texture. At this point I like to drain the entire mixture through a sieve to take out any chunks (but you could just skip to the next step if you don’t want to spend the time sieving). Pour the sieved soup into a pot, add a handful of fresh oregano, a bit more salt and pepper and bring to the boil. Simmer the soup for 10 minutes and then serve with a nice crusty bread.
