Name: Parsnip, carrot and courgette soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 10g oil spray (10 kCal); 3 Cloves Garlic (13 kCal); Medium Onion (28 kCal); 200g Parsnip (128 kCal); 200g Carrots (60 kCal); 300g Courgette (54 kCal); 1200 ml Vegetable Stock (48 kCal); Salt & pepper

Parsnip, carrot and courgette soup

18 Sep 2017

by RickRock

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

I was looking in the fridge to see what might be nice for lunch and thought the vegetables I found might make a pleasant light meal. What resulted about 20 minutes later (using the pressure cooker) was this parsnip, carrot and courgette soup which turned out to be splendidly tasty and filling! If you don't have a pressure cooker you'll need to simmer it in a normal pan for about half and hour, remembering to stir regularly. It's quite low in calories - only about 70 kCal per portion.

Ingredients

10g oil spray (10 kCal)
3 Cloves Garlic (13 kCal)
Medium Onion (28 kCal)
200g Parsnip (128 kCal)
200g Carrots (60 kCal)
300g Courgette (54 kCal)
1200 ml Vegetable Stock (48 kCal)
Salt & pepper

Instructions

Clean the vegetables - peel the parsnips - then chop into chunks. Peel and slice the onion & garlic.
Spray the pan with the oil and put over a medium heat. Soteh the onion & garlic for a couple of minutes then add the vegetables. Stir well then add the stock and season to taste.
Bring to the boil, put on the lid and cook under pressure for 8 minutes. Cool under running water.
Use a hand held blender to smooth, then serve garnished with herbs of your choice.