Carrot and Parsnip Soup | WW Points Recipes: Weight Watcher Recipes

Weight Watcher Recipe: Carrot and parsnip soup

SERVES 4
Calories/serving: 160
WW points per serving: 3
Fat: 2.7
PREPARATION TIME: 20 MINUTES
COOKING TIME : 30 MINUTES

Tips: This double soup can be made a day in advance. The basic soup is suitable for freezing, although the parsley cream is not.

450g (1 Ib) fresh young carrots
450g (1 lb) young parsnips
2 celery sticks, sliced
2 medium onions, chopped
2 garlic cloves, crushed
2 tsps chopped fresh lemon or thyme
1.2 litres (2 pints) vegetable stock
2 bay leaves
salt and freshly ground black pepper

for the parsley cream

2 tbsps virtually fat free fromage frais
1 tbsp chopped fresh parsley

1    Wash the carrots and parsnips well. Remove the tops, peel both vegetables and then slice them. Place in two separate saucepans. Divide the celery, onion, garlic and lemon or thyme between the two pans. Add the vegetable stock and the bay leaves and simmer gently until the vegetables are soft.
2    Remove the bay leaves and liquidise each soup separately until smooth, rinsing out the liquidiser between soups. Return each soup to its original pan to reheat. Adjust the consistency with a little extra stock if required and season with salt and black pepper.
3    Mix together the fromage frais and parsley, and season well with salt and black pepper, adding a little cold water to thin it down.
4    To serve, pour the soups into two identically sized jugs and then pour simultaneously into each dish to keep the colours separate. Swirl the parsley cream on top.