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Parsnip, carrot and courgette soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Clean the vegetables - peel the parsnips - then chop into chunks. Peel and slice the onion & garlic.
  2. 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.
  3. Bring to the boil, put on the lid and cook under pressure for 8 minutes. Cool under running water.
  4. Use a hand held blender to smooth, then serve garnished with herbs of your choice.