CAL P/SERVE
138
kJ P/SERVE
579
FAT P/SERVE
3.9g
SODIUM P/SERVE
47g
You can substitue the leek for an onion if you have that on hand. If you don't want a really sweet soup then just use one pear. You have an option to add a dollop of greek yoghurt or light sour cream.
This recipe is low in fat, low sodium, low sugar, dairy free, gluten free, suitable for vegetarians.
Ingredients
- 1/2 leek, washed and sliced
- 2 cups cauliflower florets
- 2 parsnips, peeled and chopped
- 2-3 cup veg stock
- 2 pears, peeled and chopped
- 1 bay leaf
- 1 clove garlic, crushed
- 1/2 tsp. each rosemary/thyme/sage
- Pepper for seasoning
- 1 tbsp. olive oil
Method
- Heat olive oil in a pot and saute the leek for 5 mins.
- Add the cauli, parsni, garlic, pear, herbs, bay leaf and stock and simmer for 25-30 mins.
- Blend with a stick blender or place in a blender, wizz until smooth.
- Garnish with chives.
Nutrition Table
Servings: 4
Serving size:360g
Average Serve | Average 100g | |
---|---|---|
Energy | 579 kJ | 161 kJ |
138 Cal | 38 Cal | |
Protein | 4.0 g | 1.1 g |
Fat, total | 3.9 g | 1.1 g |
- Saturated | 0.6 g | 0.2 g |
Carbohydrate | 17.4 g | 4.8 g |
- Sugars | 13.2 g | 3.7 g |
Sodium | 47 mg | 13 mg |