Parsnip-and-Carrot-Soup-low-fat-diet-recipe-calories

Low Fat: Parsnip and Carrot Soup Recipe

SERVES: 4
PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CALORIES: 70 Kcal

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INGREDIENTS

  • 250 g (8 oz) parsnips, scraped and chopped
  • 250 g (8 oz) carrots, scraped and chopped
  • 1 onion, chopped
  • 600 ml (1 pint) Chicken Stock
  • Salt and pepper
  • Natural yogurt, to garnish (optional)

INSTRUCTIONS

1 Place the parsnips, carrots and onion in a large saucepan with the stock and season with salt and pepper. Bring to the boil, cover and simmer for 20 min­utes, or until the vegetables are tender.

2 Remove from the heat and allow to cool slightly, then puree in a food processor or blender until smooth, or press through a fine sieve.

3 Return the soup to the cleaned pan and reheat. Serve hot in individual heated soup bowls, garnished with yogurt if liked.

NUTRITION FACTS

  • Calories: 70 Kcal
  • Protein: 3 (g)
  • Fat: 1(g)
  • Carbs: 14 (g)