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
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.