Carrot, parsnip and chestnut soup

Carrot, parsnip and chestnut soup


A belly hug in a bowl for a cold winters day, filled with nutrient packed seasonal vegetables and heaps of flavour. If you’re looking a thick, filling and wholesome soup, this one is a winner.




1 large or 2 small - medium spring onions (green part only)

4 large parsnips

2 large carrots

2 potatoes - I use Maris pipers.

1 packet of vac pack chestnuts- I use merchant gourmet

4 cups of vegetable stock. Homemade or low fodmap store bought. Fody foods is brilliant.

2 cups of plant based milk - I use unsweetened almond.

Herbs (use fresh or dried)

2 sprigs of fresh rosemary or 1/2 tsp dried

Leaves from 3 sprigs of fresh thyme or 1/2 tsp dried

1 bay leaf

Cracked black pepper




Add a drizzle of olive oil or garlic infused olive oil to a large non stick pan over a medium heat. Finely slice the spring onion, wash and roughly chop the carrots and parsnip, dice the potatoes then add to the pan and sauté for 5 minutes or so, stirring occasionally, until the vegetables just start to soften. Add chestnuts and the herbs and a good pinch of pepper and stir through then add the milk and stock.

Bring to the boil, then reduce to a simmer and cook for 20 minutes or until the vegetables are lovely and soft.

Remove the bay leaf, then transfer to a blender and blitz until beautifully smooth. You could also use a hand/stick blender but it will take a little longer to achieve the smoothness.

Pop the soup back in to the pan, and if it’s a little thick, loosen with some water until you reach your desired consistency. Taste and season.

Serve with a scattering of toasted pumpkin seeds for additional crunch.

Store any leftovers in and air right container in the fridge or freezer.