GOLDEN VEGETABLE SOUPSubmitted by: WAHZOE
IntroductionThere's nothing like a bowl of home-made soup on a cold day - it feels properly comforting and sustaining. This hearty soup has a great velvety texture which we both love. Just the thing to chase away our dieting blues. There's nothing like a bowl of home-made soup on a cold day - it feels properly comforting and sustaining. This hearty soup has a great velvety texture which we both love. Just the thing to chase away our dieting blues.
1 small butternut squash (about 850g)
4 medium carrots (about 375g)
2 medium parsnips (about 325g)
1 medium onion
2 garlic cloves
2 tsp sunflower oil
1 litre just-boiled water
1 vegetable or chicken stock cube
freshly ground black pepper
low-fat natural yoghurt and freshly snipped chives, to serve (optional)
if you serve with a drizzle of yoghurt and some chives, these are not included in the calorie count
Heat the oil in a large non-stick saucepan and gently fry the onion and garlic for 10 minutes until softened and lightly coloured, stirring occasionally. Stir in the squash, carrots and parsnips. Pour over the just-boiled water, crumble the stock cube on top and bring to the boil. Turn down the heat slightly and simmer the vegetables for 25- 30 minutes or until they are completely tender, stirring occasionally.
Remove the saucepan from the heat and blitz the soup with a stick blender until smooth - or leave it a little chunky if you prefer. Alternatively, let the soup cool for a few minutes and blend it in a food processor, then tip .it back into the pan. Warm the soup through, then ladle it into warmed bowls. Season with some black pepper and top with a swirl of yoghurt and a few snipped chives if you want to make it look a bit more fancy.
Serving Size: Makes 6 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.