Carrot, Ginger and Parsnip Soup

This cosy, healthy soup combines the sweetness of parsnips with the warmth of ginger to make a nourishing winter meal. The video version of the recipe is here.

Serves 4

25g butter

1 onion, finely sliced

2 garlic cloves, crushed

1tbsp finely grated fresh ginger

4 carrots, peeled and coarsely grated

2 parsnips, peeled and coarsely grated

1litre vegetable stock

100g cavolo nero, stalks removed and finely chopped

Handful chopped coriander, to garnish, optional

1 Melt the butter in a large deep pan over low heat. Add the onion and cook for 5min until soft.

2 Stir through the garlic and ginger and cook, carrots and parsnips and cook for 5-8min until soft and starting to sweeten.

3 Pour in the vegetable stock and bring to the boil, then reduce to a simmer for 10min.

4 Stir through the cavolo nero and cook until wilted, about 2min. Remove from heat, garnish with the coriander, if using, and serve with freshly buttered bread if you like!