Carrot, turnip and bell pepper soup
14 Nov 2023
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
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.
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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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