1 tbsp olive oil
700g carrots, cut into chunks
300g parsnips, cut into chunks
400ml lactose free milk
400ml low FODMAP vegetable stock
3 bay leaves
For the parsley puree & cream
2 x 80g packs flat leaf parsley
150ml lactose free double cream
For the garnish
1 parsnip, cut into small cubes
Serves - 4
Heat the oil in a saucepan and fry the carrots and parsnips for a few minutes.
Stir in the bay leaves, lactose free milk and stock, bring to the boil and simmer gently until the parsnips and carrots are very soft.
Remove the bay leaves and drain off, but reserve, the liquid. Whizz the parsnips in a blender, adding a little of the cooking liquid at a time until smooth.
Keep adding liquid until you reach a lovely soup consistency that’s not too thick.
For the parsley purée and cream, blanch the parsley in boiling salted water for 30 secs, then refresh in ice water – this keeps the green colour.
Repeat this twice. Bring the lactose free double cream to the boil.
Squeeze out any water from the parsley, then whizz in a clean blender, slowly adding the hot cream until it’s as smooth as you can get it. Cool.
Season and chill. Keep the remaining purée for serving.
For the garnish, blanch the parsnip cubes in boiling water for 2 mins, then drain. Heat the olive oil in a pan, and fry the cubes until golden. Keep warm.
To serve, reheat the carrot and parsnip soup and season to taste.
Place a little of the parsley purée into each of 6 shallow soup bowls, followed by the soup, a spoonful of the parsley whipped cream and some fried parsnip cubes.
Recipe adapted from: Good Food