Parsnip Soup with Ryvita Garlic Croutons

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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.

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• energy
  43kcal
  237kcal
• fat
  1.1g
  6g
• of which saturates
  0.39g
  2.2g
• carbohydrates
  6.1g
  33.7g
• of which sugars
  3g
  16.6g
• fibre
  1.8g
  10.2g
• protein
  1.3g
  7g
• salt
  0.07g
  0.38g

• PER 100G
• PER SERVING

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

1. 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.
2. 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.
3. 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.
4. Carefully blitz the soup with a stick blender or in a blender and serve in bowls topped with garlic croutons.

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