Parsnip Soup with Ryvita Garlic Croutons

Parsnip Soup with Ryvita Garlic Croutons


Preparation Time: 60 minutes

Number of Servings: 4


Recipe by Ryvita

Printer friendly recipe
Parsnip Soup with Ryvita Garlic Croutons
Energy (kcal)
43kcal
Fat
1.1g
of which Saturates
0.39g
Carbohydrate
6.1g
of which Sugars
3g
Fibre
1.8g
Protein
1.3g
Salt
0.07g
  • 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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