I hadn’t seriously planned to post any more warming soup recipes until the snow arrived again today. This is a truly warming soup, quick and easy to make and also thrifty enough with ingredients to be a Bariatric Budget Buster recipe. Enjoy with some crusty bread if you can tolerate it.
SPICED PARSNIP AND CARROT SOUP
Ingredients
Metric/US
low-fat cooking spray
1 onion, coarsely chopped
1-2 red chillies, deseeded and chopped
1 tbsp garam masala
500g/1 lb parsnips, peeled and cubed
50g/1 lb carrots, peeled and cubed
1 litre/41/4 cups hot vegetable stock/bouillon
grated zest and juice of 1 orange
salt and freshly ground black pepper
1 tsp cumin seeds, toasted (optional)
Method
1. Generously spritz a large pan with low-fat cooking spray. Heat, add the onion and chilli and cook for 5 minutes until softened. Add the garam masala and cook for a further 1 minute.
2. Add the parsnips, carrots, stock and 200 ml/scant 1 cup water. Bring to the boil, cover and simmer gently for 20-25 minutes until the vegetables are tender.
3. Using a handheld blender whizz the soup until smooth or puree in a blender/food processor. Stir in the orange zest, orange juice and salt and pepper to taste. Reheat gently then ladle into warmed bowls to serve. Scatter over the toasted cumin seeds just before serving if liked.
SERVES 4
WLS PORTION: 1/2
V suitable for Vegetarians
CALORIES: 182
PROTEIN: 4.8g
CARBOHYDRATE: 35g
FAT: 3g
Image courtesy of Waitrose
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