A creamy soup which is low calorie and can help you lose a few pounds!
- 3 parsnips cubed
- 2 sweet potatoes cubed
- 2 carrots cubed
- 1/2 small white cabbage shredded
- 5-6 mini corn cobs whole
- 2 green chillies whole
- 6-7 tomatoes whole (cores removed)
- 2-3 garlic cloves whole
- 4-5 litres boiling water
- 3-4 large courgettes grated
- 3 tablespoons tomato puree
- 1 teaspoon paprika
- 1 teaspoon mixed herbs or Italian seasoning
- Salt to taste
- 1/2 teaspoon black pepper
- 3 tablespoons nutritional yeast (*optional)
- handful of spinach roughly chopped
- cup of frozen peas
- cup of frozen sweetcorn
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Heat a very large saucepan, add the parsnip, sweet potato and carrot and cook until starting to char (stir so they don't stick). You can use a very small amount of oil if you wish (1-2 teaspoons max).
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Add the cabbage and allow to soften before placing the corn cobs, chilli, garlic and tomatoes on top of the other vegetables.
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Pour water over everything and cover with a lid for a minute, then carefully remove the tomatoes (use a slotted spoon). Allow the tomatoes to cool slightly before removing the skins and returning them to the pan. Cook for half an hour.
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Carefully remove the corn cobs (eat them later or use for something else) and the chillies, then stir the courgette in, top up with water if needed then re-cover.
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Make a paste with the tomato puree, paprika, herbs, salt, pepper and nutritional yeast (if using). Spoon some of the soup liquid into the paste and mix well until the paste is runny and can be poured. Add to the soup and mix well.
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Allow to cook for a further half an hour, then add the spinach, peas and sweetcorn (cook for five minutes).
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Either eat the soup as it is, blend it in batches (allow to cool first) or do half and half so you have a creamy base with pieces of vegetables in.
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Enjoy!
- This makes a large quantity of soup to be consumed over three days by one person. Always keep refrigerated and reheat individual portions as necessary.
- Use your own choice of vegetables and vary them each time you make this soup!
- If you don't need this to be a slimming soup, feel free to use oil to cook the vegetables in or add some milk or cream to make this suitable for everyone.
- Serve with a spoon of natural yogurt (we used coconut) and garnish with chopped chives.
- The soup should be flavoursome enough without adding any additional flavouring, but if you wish to add some bouillon or stock feel free to do so (check the fat content if using as a slimming soup).
- Eat as much of this soup as you like until you are full - add more ground pepper or chilli flakes to vary the taste.
