Friday, 25 November 2016 - , , , , , , , , , 4 comments

RECIPE : Parsnip & Lemon Soup with Apple Vermicelli

This time of year we're all looking for interesting new flavours for our staple soups. My parsnip and lemon combo is completely delicious - thick, warming and refreshing all at the same time! The apple vermicelli adds a sweet crunch which really compliments the thick richness of the parsnip. The lemon adds a gentle tang.

It's perfect for a NoCount/Filling & Healthy day and also only 3sp/2pp/approx 130kcal per serving.

You could turn this into a really show-stopping dish by topping the soup with a Roast Parsnip & Apple Skewer
(Click HERE for recipe)
This would make a really fabulous starter for Christmas day and adds another 3sp/2pp/approx.110kcal per portion or is suitable for a NoCount/Filling & Healthy day.


YOU WILL NEED : (Serves 4)

400g parsnips
2 medium onions
1 clove garlic
3 low salt Oxo cubes
(chicken or vegetable)
1.5 litres water
juice of 1 lemon
black pepper to taste

To serve:

30g Total 0% fat Greek yoghurt thinned with
2 teaspoons water
2 eating apples

optional; Roast Parsnip & Apple skewers


Chop the onion, garlic and parsnip. Add the water to the pan and bring to the boil.
Add the Oxo cubes and cook for around 30-40 minutes until the parsnip is very soft.
Blitz using a hand blender until you have a beautiful silky-smooth soup.

Add black pepper and the juice of up to one lemon according to your personal taste.

When ready to serve, peel the apples and cut into thin strips of 'vermicelli' using a julienne peeler or spiralizer. Make the strips as long as possible.

Mix the yoghurt with the water to thin until it is the consistency of single cream.

Pour the soup into serving bowls.
Gently spoon 5 or 6 blobs of the yoghurt onto the surface of the soup.

Using a bamboo skewer or cocktail stick, 'drag' the yoghurt mixture around in a circular motion to make an appealing design.

I trace it around three or four times to produce this pretty whispy effect.

Put a generous handful of the apple vermicelli in the centre then sprinkle with sumac for a spectacular finish.

If using the roasted parnip and apple skewers, lay the stick suspended over the soup as the crowning glory to this presentation.

Each recipient then pulls the contents of their skewer off their own stick and drops it into the hot soup to warm and soften, soaking up the delicious flavours.






Anonymous 5 December 2014 at 05:12

wow so healthy and yummy

Anonymous 11 December 2014 at 00:38

Hello. I just came across your blog. Hubby and I joined WW on Monday night and I was searching for recipes and found you. Awesome!

Janey 11 December 2014 at 08:19

Hi Sharon! So happy you found me! Welcome aboard! Xx

top 10 essay writing sites 29 December 2017 at 22:41

Representation is as important as the taste of the food. It automatically makes the food more attractive. The recipe is delicious. Thank you for sharing a mouthwatering recipe.

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