Carrot and Parsnip Soup
Carrot and Parsnip Soup is the perfect low calorie meal or snack to add to your easy weekday recipe collection. Full of sweetness and comfort.
Servings: 4
Calories: 154kcal
Ingredients
- 1 tbsp olive oil*
- 1 onion chopped
- 2 cloves garlic crushed
- 300-400 g parsnips peeled, chopped
- 300-400 g carrots peeled, chopped
- 900 ml vegetable stock
Instructions
- Optional: sauté onion and garlic in oil or butter.
- Add all ingredients to soup maker. Make sure the stock levels are between the MIN and MAX lines of your soup maker.
- Set off on smooth.
Notes
* you can use butter instead of oil, or for lower calories you can use Fry Light.
Do you want to make curried carrot and parsnip soup? You can vary it up and add a little spice, either a chopped chilli or 1 to 2tsp of your favourite spice.
Want to make it creamy? Add in about 150ml of either single cream, natural yoghurt, crème fraiche or coconut milk. If you choose to add one of the first 3 I would wait to stir it in at the end, it might curdle otherwise.
If you fancy a more intense flavour then you can roast the carrot and parsnips first in the oven, for around 20 minutes under a drizzle of oil.
Do you prefer your soups thick? Add in more carrots and/or parsnips but remember to reduce the stock levels so that they don't exceed any MAX levels in your soup maker. Alternatively you can also add a medium potato to thicken it up
Nutrition
Calories: 154kcal
