Tasty Carrot & Parsnip Soup

Over the winter, I spent some time creating delicious soups. I feel it’s the perfect winter warmer. One of the quickest and easiest soups I cooked was carrot and parsnip soup. Today I will be sharing the recipe with you.


3 carrots

3 parsnips

A tablespoon of Paprika

Salt and pepper

Half an onion

One tomato

One teaspoon of olive oil


  1. Peel and chop carrots, parsnips, onion and tomato into medium sized chunks. Add in all chopped vegetables into a cooking pot, add in water (enough just so that the vegetables are covered) and then add in the olive oil, salt and pepper and paprika.
  2. Put on medium- low heat and simmer for about 45-60 minutes.
  3. The vegetables should now be soft, so you can take it off the heat and let it cool down.
  4. Once cooled down, blend until smooth or if you’d like some texture pulse it for a few seconds and then you are done.
  5. Serve with croutons, toast or crackers and enjoy! You can also add in a few drops of cream to your soup. Yummy! 😉

Tips & Tricks:

Do you ever find yourself throwing away vegetables? You forget about them and they end up being “out of date”? Well, I have two tips for you, if the vegetables are a few days out of date or they haven’t got long left till they go off, you can easily make a vegetable soup. Or you can chop up the vegetables, pop into a pan full of water, sprinkle in some seasoning and leave it to simmer to make a vegetable stock. Pour into ice-cube trays to freeze and use later. Now you don’t have to feel guilty about wasting veg and you can save a few pennies.


Sabah ❤



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