Carrot, turnip and bell pepper soup
This carrot, turnip and bell pepper soup is fulling yet light so it’s ideal for those who look after their weight and/or health. It’s vegan, low-cal, low-carb and gluten-free too. Serve it with crusty bread or rice.
Ingredients
Method
- Finely chop the onion, garlic.
- Heat the oil in a pan, then gently fry the onion and garlic for 5 minutes or until soft.
- Meanwhile, peel the turnips and carrots, then chop them roughly. Chop the bell pepper too.
- Add the chopped veggies to the onion, stir for a minute, then add enough stock to cover them well.
- Bring to the boil, then cover and simmer for 20 minutes.
- Turn off the heat and add the parsley.
- Using a hand-held blender or liquidizer, process the soup until smooth.
- Taste and season with salt and pepper, if needed.
- Serve warm.