Our creamy carrot and parsnip soup makes a comforting lunch or dinner on the colder days and ticks off two of your five-a-day ...

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In large bowl, combine carrots, shallots, thyme, butter, ½ tsp salt, and ¼ tsp pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet in a single layer.

Method Preheat your oven. Set the oven to 220C (or 200C for fan ovens) or gas mark seven, and place a large roasting tray inside to heat up while you prepare the vegetables. Slice the parsnips ...

Parsnips are also related to carrots and parsley, which is reflected in their appearance; the roots look like pale yellow carrots, while the leaves look like parsley.

Add olive oil to a roasting tray, along with the carrots and parsnips - make sure the flat side is facing up. Coat the vegetables in rosemary, thyme, salt and pepper, and cook for 180C for 30-minutes.

3 Chop the carrots into chunks also, then place into a saucepan with the parsnips and add some boiling water, to barely cover the vegetables, and add a good pinch of salt.