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Eating veggie » Recipes » Fresh Carrot and Parsley Soup

Fresh Carrot and Parsley Soup

Prep time 10 mins, cook time 40 mins

Serves 4

Egg-Free, Gluten-Free, Wheat-Free, Dairy-Free, Vegan, Suitable for Freezing


  • 500g carrots peeled and chopped
  • 1 onion chopped
  • 900ml low-sodium vegetable stock
  • 1 tsp vegetable oil
  • 2 bay leaves
  • 3 cloves garlic crushed
  • 2 tbsp fresh parsley chopped
  • To taste salt and pepper
  • A swirl soya cream to garnish


  1. Heat oil in a large pan and gently fry the onions for 5 minutes. Add the chopped carrots and garlic and continue to cook for a further 15 minutes, stirring occasionally to prevent it catching.
  2. Add the stock, bay leaves and parsley reserving a small amount for garnish. Simmer for 20 minutes, then blend. Adjust the seasoning and add more stock if required.
  3. Serve with a sprinkle of chopped parsley and a swirl of cream.

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