Curried Parsnip Soup
Low-Calorie Curried Parsnip Soup for the 5:2 Diet
Servings: 4
Calories: 120kcal
Ingredients
- 4-5 Parsnips Peeled and chopped into 2cm chunks
- 1 Medium Onion Peeled and diced
- 2 Medium Potato Peeled and chopped into 2cm chunks
- 1 tablespoon Olive Oil
- 1-1.25 l Stock Homemade if you have it, otherwise made up using a stock cube or similar
- 1 tablespoon Mild or Medium Curry Powder You can use a selection of spices here - try coriander,cumin, turmeric, chilli and ginger - teaspoon of the first two and half a teaspoon of the rest.
- 2-3 tablespoons Low Fat Creme Fraiche
- 1 Cooking Apple Cored, peeled and diced
Instructions
- Soften the onion in the olive oil over a lowish heat for 8 minutes. Then add the curry powder or spices and cook for a further couple of minutes, being careful not to burn the spices!
- Add the other vegetables and apple if using and continue cooking for 5 minutes, stirring so that everything gets coated in spiced oil
- Pour over the hot stock and bring to a gentle simmer. Cook for 20 minutes or until the parsnip and potato is soft
- Use a stick blender or liquidiser to blend all the ingredients.
- Stir through the creme fraiche and taste. Adjust the seasoning by adding salt and pepper to taste and warm through.
- Serve garnished with fresh coriander, creme fraiche or garlic croutons
Nutrition
Calories: 120kcal