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.

Print Recipe

Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

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

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.