Healthy carrot and parsnip slow-cooked soup (recipe)

Mmm, something smells nice! – JD, 5

After a week of cakes, biscuits and treats galore, I’ve been craving something wholesome, and this is where the slow cooker really comes into its own, I think.

I find that first thing in the morning, before my will power has been eroded by the stress of the day is the perfect time to load a few good veg into the cooker. Then, when evening meal time comes around, instead of reaching for a quick and unhealthy option, our home is filled with the smell of a lovely slow-cooked meal, and it’s easy to make the healthy choice.

So, here’s my recipe for carrot and parsnip slow-cooked soup – all the cooking liquor stays in the soup, so you don’t lose any of the goodness, and it’s a lovely combination of earthy parsnips, sweet carrots and a garlic kick. Yum!

Here’s how to make enough to feed four – it’s low in fat, so we had ours with chunky granary bread.

Ingredients

• 750g parsnips
• 900g carrots
• 1 stock cube
• Either 1 tbsp oil and 30g butter
• Or a little spray oil if on a calorie controlled diet
• 1 large white onion
• 4 cloves of garlic
• Salt and black pepper to taste

Instructions

1. Peel and chop the carrot and parsnip into 1 inch pieces and put in the slow cooker
2. Make up a litre of half strength vegetable stock and add to the slow cooker
3. Replace the lid and leave on low for 7 hours
4. Heat the oil and butter (or spray oil) in a pan over a medium heat
5. Finely chop the onion and garlic and add to the pan
6. Fry gently until soft and just starting to brown
7. Add to the slow cooker and stir, then blitz the lot with a stick blender or in a food processor
8. Season to taste with salt and black pepper, then serve hot

Enjoy!

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