Spiced carrot and parsnip soup

As many of us mums are trying to lose our baby weight I thought I would share the odd recipe I have made. Today I am sharing my favourite slimming world soup I have created.

Spicy carrot and parsnip soup (syn free)

Ingredients:

  • Buttery fry light
  • 1 onion
  • 400g maris piper potatoes
  • 2 large parsnips
  • 3 large carrots
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 liter vegetable stock
  • Salt and pepper to season

Method:

  • Cut onions into cubes and fry with frylight for 5 minutes in a large pan.
  • Peel and cut potatoes, parsnips and carrots and add to pan and cover for 10 minuets.
  • Stir in coriander and cumin and add stock.
  • Give it a big stir and season. Bring to boil, reduce heat and cover for 20 minutes.
  • Once cooled use liquidiser and heat back up and serve.

Makes 3 large portions. Add low fat creme fraiche or low fat cream cheese if you want it creamier and remember to syn. Freezeable up to 3 months.

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