Carrot Squash and Parsnip Soup

Submitted by Daphne

I love soup, but can't bear the synthetic taste of the canned stuff. To me, nothing tastes better than soup cooked from fresh organic vegetables. I have experimented a carrot soup with two other sweet base roots: parsnip and butternut squash. A wholesome but simple light lunch with some wholemeal toasts or buns. Imagine the amount of fibre and goodness in a bowl full of steaming hot carrot, squash and parsnip soup.


  • 4-5 small, or 2-3 large organic carrots, finely chopped
  • 1 medium parsnip (organic if possible), finely chopped
  • 1 butternut squash (about 200-300g), finely chopped
  • 1 large onion, finely chopped
  • 2 tablespoons corn flour mixed well with 1 cup water
  • A handful of finely chopped parsley
  • A pinch of ground black pepper
  • A pinch of sea salt to taste


  1. Place the chopped carrot, squash and parsnip in a medium size, deep saucepan. Fill it up with water till about 3cm above the vegetable.
  2. Bring content to a boil then reduce the heat to low and simmer till everything is soft.
  3. Use a masher, slowly mash the vegetable into puree form.
  4. Stir constantly till it is all mixed well, and smooth.
  5. Add in the corn flour and water mixture, keep simmering till the soup is thickened and pasty.
  6. Add in enough salt to suit your taste.
  7. Sprinkle ground black pepper and parsley over soup when serve.

Versatility Note:

  1. There is no need for stock, as these root vegetables are sweet enough to give taste to the soup.
  2. I sometimes replace squash with a small pumpkin. Works just as well.
  3. Melt a dollop of vegetable spread into the soup adds more flavour to it.
  4. You could use a blender to make the vegetables pasty, but just mashing it preserves its original fibre and texture.