Monday, 7 February 2011

Carrot and Parsnip Soup

What to do with some past-their-best root veg?  Make soup!  (hoorah for the StarChef :o))  I had a huge parsnip and some carrots to use up this time...

Carrot and Parsnip Soup (serves 4; 126kcals, 18.5g carbs, 2.6g protein, 5g fat, 5.7g fibre, 2 portions fruit & veg):-

  • 1 enormous or 2 medium parsnips
  • 1 fat garlic clove
  • 1 vegetable stock cube
  • about 250g carrots
  • 15ml extra virgin olive oil
  • ½ Tsp Thyme
  • 1 medium onion
Roughly chop the veg, an onion and slice up the fat garlic clove.

Sweat the onion and garlic in some olive oil and add the vegetables and thyme, mixing through thoroughly.

Add made-up stock (using 1 litre of water) and cook on a low heat for an hour, minimum.  (I use the "soup" setting on my JML StarChef jobbie which uses a low and consistent heat, having used the "vegetables - fry" setting to sweat the onion and garlic - only 1 pan to wash!)

Blend everything with a hand blender.  Heat and serve or portion up and chill for later.

It's really smooth and creamy.  I'll be using this as a hot lunch with a roasted chicken breast either on the side or as a snack later in the afternoon for a protein boost as this is quite a low protein recipe for my liking.

1 comment:

  1. What an awesome colour that soup is, makes me want to make some NOW .... my recipe list is forever growing :-)