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Ingredients
  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • black peppercorns, ground to make ½ tsp
  • thyme, a handful of leaves
  • 2 large carrots, chopped
  • 2 large parsnips, chopped
  • 1 litre vegetable stock
  • 50ml double cream (optional)
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