INGREDIENTS:

  • 1 onion, chopped
  • 1 gar­lic clove, crushed
  • 400g/14oz pota­toes, diced
  • 200g/7oz parsnip, chopped
  • 1 tsp mixed herbs
  • 1lt/4 cups veg­etable stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the pota­toes and parsnips are ten­der. Blend the soup to a smooth con­sis­ten­cy, sea­son and serve.
  3. Serve with chopped flat leaf pars­ley if you have any to hand.

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