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Carrot Parsnip Soup

Soup Maker

TNice & easy, I strongly recommend using fresh coriander rather than dried for this recipe, it has been designed for my 1.6 litre Morphy Richard soup maker but could be scaled for a different sized machine or adapted for stove top very easily.




35 minutes

4 servings @ 125 calories


  • 2 x Leeds

  • 300g Carrots

  • 300g Parsnips

  • 1 tbsp Olive or Sunflower Oil

  • 15g Fresh Coriander

  • 2 x Vegetable stock cubes

  • Water


  1. Chop the leeks

  2. Chop the carrots & parsnips (no need to peel)

  3. Sauté the leeks in the oil if your machine has this function

  4. Add the ingredients except the coriander to the soup maker

  5. Add water to the ‘Max’ mark

  6. Cook on ‘Smooth’

  7. Once complete add the coriander (including stalks),  no need to be precise but 15g is basically a handful or half a typical  supermarket pack. Blend briefly so that there is a nice appearance. If  your soup maker does not have this function you can add them at the  start, but the taste will not be quite as distinct

Tip:  15g of coriander equates to roughly half of a typical supermarket pack.  Any you have remaining can have the leaves chopped and frozen in ice  cubes to be kept for another day

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