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)