To make your soup: Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions, parsnips, and ginger. Peel and slice the garlic.
Put the broth in a saucepan and heat until boiling.
Put a large saucepan on a medium heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden. Add the boiling broth to the vegetables. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on. Pick the cilantro leaves and discard the stalks.
To serve the soup: Season with salt and pepper. Using an immersion blender or liquidizer, pulse the soup until smooth. Divide between your serving bowls and sprinkle over the cilantro leaves.
Serves 6 - 8
Reprinted with permission from ©Jamie's Food Revolution, by Jamie Oliver, published by Hyperion click for book review
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