Parsnip Soup with Ryvita Garlic Croutons
Preparation Time: 60 minutes
Number of Servings: 4
Energy (kcal)
43kcal
Fat
1.1g
of which Saturates
0.39g
Carbohydrate
6.1g
of which Sugars
3g
Fibre
1.8g
Protein
1.3g
Salt
0.07g
- Per 100g
- Per serving
Ingredients
1 tsp olive oil
1 large onion, roughly chopped
2 cloves garlic, roughly chopped
1 tsp cumin seeds
700g parsnips (approx. 3 large), peeled and roughly chopped
1 litre chicken stock (2 x low salt Stock cube used)
250ml milk (Semi Skimmed milk)
For the croutons:
2 Ryvita Multigrain Rye Crispbread
1 clove garlic, cut in half
Method
- Heat the oil in a large lidded saucepan and gently fry the onion for 10 minutes then add the garlic and cumin seeds and cook for a further 2 minutes.
- Add the chopped parsnips, stir well and cook for 5 minutes then add the stock, milk and some seasoning. Cover and simmer for 30 minutes or until the parsnips are soft. Allow to cool slightly.
- Meanwhile rub the cut side of the garlic over one side of the rye crispbread then break them up into small crouton-sized pieces.
- Carefully blitz the soup with a stick blender or in a blender and serve in bowls topped with garlic croutons.