Carrot and parsnip soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Carrots

  Raw

  300g

• Parsnips

  Raw

  300g

• Pumpkin

  Raw

  150g

• Vegetable Stock

  Freshdirect

  1000g

• Parsley

  Raw

  1 tbsp or 4g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  250g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Heat the olive oil in a large saucepan over medium heat and sauté the onion, stirring, for 4–5 minutes or until softened. Add the garlic, carrot, parsnip and pumpkin and cook, stirring, for a further minute, then pour in the stock and bring to the boil.
3. Reduce the heat and simmer for 30 minutes or until the vegetables are soft. Allow to cool slightly, then puree the soup with a stick blender or in a food processor. Return to the saucepan, add the milk, season and heat through.
4. Serve sprinkled with chopped parsley and, if liked, bread from your daily allowance.

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