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Ingredients
  • ½ tbsp olive oil
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • ½ small bunch thyme, leaves picked
  • 3 large carrots, peeled and roughly chopped
  • 2 large parsnips, peeled and roughly chopped
  • 1 litre vegetable stock
  • 100ml double cream
  • ¼ bunch parsley, finely chopped (optional)
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