Carrot, turnip and bell pepper soup
Background
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
- 1 red onion
- 3 large carrots
- 2 medium turnips
- 2 red or orange bell pepper
- 2 cloves of garlic
- 750 ml vegetable stock (approx.)
- 1 small handful parsley, basil or coriander leaves
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Vegan
- Skill Levels: - Easy
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