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LighterLife low calorie recipe: Spiced parsnip soup

February 26, 2014 - Recipes

Spiced Parsnip SoupParsnips make a lovely, velvety, smooth-textured soup. You can buy them all the year round but they taste best in the winter after a heavy frost. The spices add warmth and heat to this light low calorie recipe.

Preparation: 10 minutes
Cooking: 30 minutes
Serves: 2
Per serving:
142g kcal
4g protein
27g carbs
2g fat

Ingredients

Method

  1. Put the onion, chilli, parsnips, honey and stock in a large saucepan. Bring to the boil, then cover the pan and simmer very gently for 15–20 minutes, until the vegetables are tender.
  2. Pour the hot soup into a blender or food processor (you may have to do this in batches) and blend until thickened and smooth.
  3. Return the soup to the pan, then stir in the garam masala and season to taste with some freshly ground black pepper. Warm through gently over a low heat for 
5 minutes.
  4. Ladle the hot soup into serving bowls and swirl in the yoghurt. Sprinkle with chives or parsley and chopped red pepper and serve immediately while it’s still really hot.

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