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Food/soup recipes
protein 2g; carbohydrates 11g, n Add the parsnips with a little salt
of which sugars 9g; fibre 3g; and pepper. Stir together and allow
salt 0.2g to cook gently for 4-5 minutes.
n Add the vegetable stock, honey
Cal Fat Sat Sug Sal
v
d and bay leaves, bring to the boil
then reduce the heat and simmer
Spicy parsnip
gently for 25 minutes until the
soup
parsnips are soft.
Natural yogurt, honey and a pinch
n Discard the bay leaves, then
of soft spices give a warming glow
place the cooked parsnip mixture
to this recipe.
into a blender. Add the yogurt
and blend until smooth.
Serves 2
n Return the soup to the pan,
Preparation 10 minutes
reheat and stir in the cayenne
Cooking 35 minutes
pepper and cumin.
2 tbsp vegetable oil
Nutrition per serving: calories
1 onion, finely diced
246; fat 12g, of which sat. fat 1.5g;
2 tbsp vegetable oil
5 parsnips, peeled and diced
protein 7g; carbohydrates 28g, of
1 large onion, finely chopped
500ml/17fl oz vegetable stock
which sugars 19g; fibre 6g; salt 0.7g
1 head of celery, finely chopped
900ml/1¾ pints water
1 tbsp clear honey
Cal Fat Sat Sug Sal
v
2 bay leaves
d
150ml/5fl oz semi-skimmed milk
1 vegetable stock cube
310g/11fl oz Yeo Valley Organic
Fat Free Natural Yogurt
Celery soup
pinch of cayenne pepper
Simple, creamy and nourishing,
n Heat the oil in a large saucepan
pinch of ground cumin
this soup takes minimum effort
and add the onion and celery.
to prepare.
Cook gently for about 10 minutes
n
until soft, then add the water
Heat the oil in a medium-sized
saucepan, add the onion and cook
Serves 4
and milk, and crumble in the
gently until soft and transparent –
Preparation 5 minutes
stock cube.
do not allow the onions to brown.
Cooking 35 minutes
n Simmer for 25 minutes, then
allow to cool slightly before
whizzing in the blender.
n Reheat and season with salt and
pepper to taste.
Nutrition per serving: calories
90; fat 6g, of which sat. fat 1g;
protein 3g; carbohydrates 6g, of
which sugars 4.5g; fibre 1.5g;
salt 1.5g n
Cal Fat Sat Sug Sal
v
d
n Heat the oil in a large pan,
Find out more
add the onion and fry gently for
The recipes for Beetroot Soup
10 minutes.
and Celery Soup are from
n Add the cooked, chopped
www.eatincolour.co.uk, an
beetroot, 1 litre/2.2 pints water
inspiring website of healthy
and the stock cube to the fried
and nutritious fruit and
onions. Bring to the boil, then
vegetable facts, ideas and
allow to cool slightly before
recipes. Spicy Parsnip Soup
whizzing in the blender.
is from Yeo Valley Organic;
n Reheat and season with salt
visit their website, www.
and pepper to taste.
yeovalleyorganic.co.uk,
where you’ll find other tasty
Nutrition per serving: calories
recipe ideas.
100; fat 6g, of which sat. fat 0.5g;
Sweet Magazine 19
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