Winter Vegetable Soup

This soup takes less than ten minutes to prepare, and then you can leave it alone to cook and it will be ready just 30 minutes from when you started. I made it before I went to work and put my portion into a Thermos flask for lunch.

Recipe for Winter Vegetable Soup (serves 2)

Ingredient Calories per serving
10g/2 tsps butter or oil 36
225g parsnips, peeled and trimmed 84
100g carrots, peeled and trimmed 21
100g leek, trimmed 31
1 tsp cumin seeds 4
1 tsp fennel seeds 3
500ml vegetable stock 3
salt and pepper 0

Total calories per serving: 190

Method: Cut the trimmed vegetables into similar-sized chunks of about an inch/2cm. Heat the butter or oil in a saucepan and stir in the chopped vegetables and spices. I went for a fragrant mix of cumin and fennel in this soup, but add whatever spice or herbs you fancy – spices and herbs have the great fasting-day advantage of being both low-calorie and high-flavour! Cook over a lowish heat for a minute or two, stirring, until the spices are fragrant, then pour in the stock and bring to a simmer. Cover with a lid and cook until the vegetables are tender, about 20 minutes. Blend the soup to the consistency you like in a blender or food processor. Season to your taste and serve.

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