This meal is super easy to make and super tasty. In addition it is low GI, low in fat, low in calories and a fantastic metabolism booster. The recipe serves 4, but nutritional info is per serving.
SERVES 4
Ingredients:
165g finely chopped onion - white or brown
425g washed, scraped and chopped parsnips
200g washed, scraped and chopped carrots
110g of sweet gala apple, cored and chopped (leave skin on - approx. 1 apple)
100 ml semi-skimmed milk
3/4 teaspoon finely ground cayenne pepper
1 teaspoon of sunflower oil for frying - use less if possible!
1 teaspoon of sunflower oil for frying - use less if possible!
1 teaspoon finely ground coriander
1 teaspoon finely ground cumin
1/4 cup of fresh finely chopped parsley
1/4 cup of fresh finely chopped coriander
Salt and freshly ground pepper
1 litre of water
In a stainless steel pan gently fry/soften the chopped onions in the sunflower oil - if you can don't use any or as little as possible. Next add the chopped carrots, parsnips and chopped sweet gala apple. Quickly cook these before adding about 1 litre of water and 100 ml of semi-skimmed milk. Finally add about 3/4 teaspoon of finely ground cayenne pepper, 1 teaspoon of ground cumin and 1 teaspoon of ground coriander. Add salt and freshly ground black pepper to taste. Simmer until the vegetables and fruit have softened. Finish off the dish by adding 1/2 a cup of finely chopped fresh parsley and fresh coriander before blending the soup in to a smooth soup. Divide between 4 bowls and garnish with fresh parsley and coriander.
Serve as an starter to help fill you up before a main meal or have as a lunch.
Great accompanied with wholegrain or malted brown bread.
Calories per bowl: 145 kCal
Carbohydrates: 24g
Fat: 3g
Protein: 3g
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