Creamy Vegetable Soup

Monday, February 15, 2010

Another winter warmer ideal as a filling lunch or a nice starter as part of a larger meal. The soup calls for the classic combo of parsley and thyme. It's even better if you can get fresh herbs, but dried will work  too.

Like the other soups I've posted, this is great served with a slice or two of Weight Watchers whole meal bread and a little low fat butter, or 2 slices of wheaten bread such as Mc Cambridges. A couple of Ryvita crisp bread also go very well as an alternative.
The following recipe makes two portions.

• 5g / 1 teaspoon of low fat butter spread
• 100g carrots. Washed, topped, tailed and roughly sliced
• 100g celery. Washed, topped, tailed and roughly sliced
• 100g onion. Peeled and chopped
• 200g Potatoes. Washed and roughly sliced
• 2 pints of chicken or vegetable stock
• 1 teaspoon of thyme. Fresh or dried
• 2 teaspoons of parsley. Fresh or dried
•  ½ pint low fat milk
• A good twist of black pepper and a little salt if needed.

  1. Heat a pot over a medium to hot heat and add the butter spread. When it's bubbling, add the carrots, celery, leek and onion. Fry for 5-10 minutes until softened, but not coloured. 
  2. Then, add the chicken stock, potatoes and herbs and stir to combine. Bring the mixture to the boil, then reduce the heat and let it simmer for 25-30 minutes. 
  3. Remove from the heat and blitz the mixture with a hand blender.
  4. Add the milk and stir to combine. Add the black pepper and taste to check the seasoning and add salt if needed.
  5. Transfer the soup to bowls and serve.

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