A simple fast soup recipe, perfect for freezing.
1 kilo of Parsnips Chopped
1 Red Onion Chopped
3 Knorr Vegetable Stock Cubes
2 Table Spoons of Curry Powder.
1. Sautee the Onion
2. Add in the Parsnips, and Vegetable Stock (I used a pint and a half of water).
3. Add the Curry Powder
4. Simmer for 15 minutes before transferring into a blender
This makes 5 portions
Macro's per portion.
122 Calories
Fat: 2.1g
Carbs: 23.2g
Protein: 3.4g
Fibre: 8.6g
ENJOY
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