SW recipe: Spiced Parsnip Soup with garlic yoghurt



  • 2 peeled and chopped parsnips
  • 1 peeled and chopped carrot
  • ½ chopped onion
  • 2 skinned and chopped tomatoes
  • 2 ½ sliced garlic cloves
  • 2cm piece fresh root ginger (peeled and finely grated)
  • ½ tsp each of ground coriander
  • cumin seeds and black mustard seeds
  • ¼ tsp turmeric and seasoning
  • Chopped coriander or parsley
  • Lemon juice
  • 60g fat-free yoghurt
  • shredded spring onion to serve
  • finely chopped chilli


  1. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  2. Spray a non-stick roasting tin with low-calorie cooking spray and add all of the vegetables plus ¼ tsp turmeric and seasoning.
  3. Toss well, spray with more low-calorie cooking spray and roast for 40 minutes or until the vegetables are soft and just beginning to brown.
  4. Transfer the roasted vegetables to a saucepan over a low heat and add 500ml boiling veg stock.
  5. Bring to a simmer, cover and cook for 10 minutes or until the vegetables are tender.
  6. Remove from heat and leave to cool slightly.
  7. Blitz the soup with a stick blender (or use a food processor or blender).
  8. Reheat gently, then stir in some lemon juice and some chopped fresh coriander or parsley. Check the seasoning too.
  9. Mix 60g fat-free natural Greek yoghurt, ½ crushed garlic clove and a pinch of salt in a small bowl.
  10. Ladle the soup into a bowl and add a stylish swirl of the garlic yoghurt.
  11. Top with shredded spring onion and finely chopped chilli and scatter over the remaining herbs to serve.

credits: mirror.co.uk

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