Creamy Veggie Soup

Serves 1


3/4 red onion, chopped

1 clove garlic, minced

1/2 parsnip, diced 1 cm

1 carrot, diced 1cm

3 cups veggie stock

1/2 pack cauli pearls

2 Tbsp lite sour cream


  1. Prep soup ingredients. Heat 1/2 tsp oil in a pot on medium heat. Add onion, garlic and a pinch of salt and cook for 2–3 minutes, until beginning to soften. Add parsnip and carrot and cook for a further 1 minute.
  2. Add stock and bring to the boil. Once boiling, cover, reduce heat to low and cook for 15 minutes. After 15 minutes, add cauli pearls, bring heat back up to medium and cook a further 6–7 minutes, until all veggies are tender.
  3. Finish soup. Remove from heat, add sour cream and use a stick mixer to blend until smooth. Season to taste.
  4. Serve topped with a little parsley.

Nutritional Info (per serve)
Energy (kJ): 1114
Energy (Cal): 266
Carbohydrate (g): 30.8
Protein (g): 15.2
Fat (g): 7.2
Saturated Fat (g): 2.7
Sugars (g): 25.1

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