Serves 6


  • 2 carrots
  • 2 sticks of celery
  • 2 cloves of garlic
  • Olive oil
  • 2 medium onions
  • 1 medium parsnip
  • Pinch of nutmeg
  • Chicken or vegetable stock cube
  • Sea salt & freshly ground pepper


  1. Peel & roughly slice the carrots
  2. Slice the celery
  3. Peel & roughly chop the onions
  4. Peel & roughly chop the parsnip
  5. Peel & slice the garlic
  6. Put a large pan on a medium heat & add 2 tablespoons of olive oil.
  7. Add all chopped & sliced ingredients & mix together with a wooden spoon. Cook for around 10 minutes with the lid partly open, until the carrots have softened but are still holding their shape & the onion is lightly golden.
  8. Put the stock cube into a jug or pan & pour 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Add pinch of nutmeg. Give the soup a good stir & bring to the boil. Reduce the heat & simmer for fifteen minutes with the lid on.
  9. Season with salt & pepper.
  10. Using a hand blender or liquidiser, pulse the soup until smooth. The soup is now ready to serve.

You can also substitute the nutmeg with freshly chopped rosemary.