1. Dice the parsnips, chop the onions and crush the garlic. Fry the onion in a little Fry Light until softened. Add the garlic and powdered spices and fry for a further 3 minutes, adding a little stock if the mixtue becomes too dry.
2. Add the parsnips and stock to the pan and bring to the boil. Turn down the heat and simmer gently for about an hour.
3. Transfer the soup to a food processor, season well and blend until smooth.
4. Return the soup to the pan, add a dash of Tabasco if you like it hot, reheat gently and serve garnished with a pinch of cayenne pepper.
Tip: Replace the parsnips with potatoes for a super easy store cupboard soup.
This recipe is suitable for freezing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (496g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 40 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 9.6mg||3 %|
|Sodium 472.5mg||16 %|
|Potassium 859.7mg||23 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 30.9g|
|Protein 10.4g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 228
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