Creamy Parsnip Soup
Creamy parsnip soup is a delicious and easy to make cheesy tasting bowl of hearty goodness. This comforting recipe is perfect for cold winter days!
Servings 6
Calories 148kcal
Equipment
Ingredients
- Low calorie cooking spray*
- 1 large onion chopped
- 2 cloves garlic crushed
- 650 g parsnips peeled and chopped
- ¼ teaspoon dried thyme
- 1 large potato peeled and diced
- 1 L vegetable stock
- ¼ teaspoon chilli powder**
- 50 g Low fat cream cheese
- Freshly ground salt and pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Spray the bottom of a large saucepan about 7 to 8 times. Turn the heat on high underneath, then when the oil starts to bubble, turn the heat lower.
- Add the onion and garlic. Sauté, stirring constantly for about 6 minutes until soft, but not burnt, or you will taint the taste of the soup.
- Add the parsnips and dried thyme and stir in well. Then add potato and again stir well for a further minute.
- Add the stock, bring the mixture to the boil and simmer for about 30 minutes until the vegetables are soft then remove from the heat.
- Either using a stick blender or an upright blender, blitz the soup to a pulp and return it to the saucepan.
- Heat gently, add the chilli powder, stir in the soft cheese until combined then season to taste with the salt and pepper.
- Serve garnished with the freshly chopped parsley.
Notes
*You can substitute with 1 tablespoon olive oil if you don't have spray oil. This will change the nutritional label though.
*Optional
*Optional
Nutrition
Calories: 148kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 710mg | Potassium: 591mg | Fiber: 7g | Sugar: 8g | Vitamin A: 548IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 2mg