Parsnip & Carrot Soup
Over a year ago
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Ingredients
- 4 medium size parsnips
- 3 med/largs carrots
- 1 onion
- 1 sock cube (chicken or veg.)
- 1½ pints water
- 1tbsp oil
- to taste salt/pepper
Accompaniment
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Description
Low fat,no sugar suitable for diabetics,both warming and filling,quick & easy. Experiment that worked.
Method
-
1
chop onion finely and soften in theoil over med heat.
Peel and finley dice Pasrsnips and carrots, add to onion stir well. Dissolve stock cube in the water (boiling),add to pan,season. simmer for 15/20 minutes remove from heat. When slightly cooled blend thoroughly till smooth. Reheat and serve.(I like to sprinkle a little chopped coriander or flat leaf Parsley when serving,or a small spoon of creme fraiche.)
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