• 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 2 garlic cloves, chopped
  • 3 large carrots
  • 2 large parsnip
  • 1 low sodium vegetable stock cube
  • ½ cup skimmed milk


Heat the oil in a saucepan and fry the onion until softened
Add the garlic and cook for 2mins
Add the carrots, parsnip, and stock to the saucepan
Bring to boil and then reduce and simmer for 20mins
Add the milk
Blend until smooth