Parsnip Soup with Ryvita Garlic Croutons
Use up your left over parsnips with this delicious soup.
This recipe is low in saturated fat (containing less than 1.5g/100g of recipe). Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels as part of a balanced diet and healthy lifestyle.
Preparation Time: 60 minutes
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energy
43kcal
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fat
1.1g
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of which saturates
0.39g
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carbohydrates
6.1g
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of which sugars
3g
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fibre
1.8g
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protein
1.3g
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salt
0.07g
Ingredients
1 tsp olive oil
1 large onion, roughly chopped
2 cloves garlic, roughly chopped
1 tsp cumin seeds
700g parsnips (approx. 3 large), peeled and roughly chopped
1 litre chicken stock (2 x low salt Stock cube used)
250ml milk (Semi Skimmed milk)
2 Ryvita Pumpkin Seed and Oat Crunchy Rye Breads
1 clove garlic, cut in half
Method
- Heat the oil in a large lidded saucepan and gently fry the onion for 10 minutes then add the garlic and cumin seeds and cook for a further 2 minutes.
- Add the chopped parsnips, stir well and cook for 5 minutes then add the stock, milk and some seasoning. Cover and simmer for 30 minutes or until the parsnips are soft. Allow to cool slightly.
- Meanwhile rub the cut side of the garlic over one side of the crunchy Rye Breads then break them up into small crouton-sized pieces.
- Carefully blitz the soup with a stick blender or in a blender and serve in bowls topped with garlic croutons.