PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CALORIES: 70 Kcal
⇓ You may also listen to the recipe by pressing the play button below.
- 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)
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.
- Calories: 70 Kcal
- Protein: 3 (g)
- Fat: 1(g)
- Carbs: 14 (g)