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Wednesday, 9 April 2008

Syn Free Carrot and Ginger Soup


1 Onion
2 Celery sticks
2 Garlic Cloves
1lb 5oz/596g Carrots
half inch/1cm fresh Ginger Root
Fry Light
1-3/4pt/994ml stock made with chicken bovril or oxo
Salt and freshly ground black pepper
Very low fat natural yoghurt and fresh chives


Prepare the ingredients; peel and chop the onion, peel and chop the garlic cloves, finely grate the ginger, trim and chop the celery, peel and chop the carrot into chunks.

Spray the pan with Fry Light and cook the celery, onion, ginger and garlic for 2-3 minutes. Add the chicken stock and carrots and bring to the boil. Once boiling, reduce down and simmer for about 20 minutes, or until the carrots are tender.

Remove from the heat and allow to cool slightly, transfer the mixture into a blender or food processor, season with the salt and pepper to the preferred taste. Blend the mixture until it is smooth and divide the mixture between four warmed bowls, top with a swirl of very low natural yoghurt and some snipped chives, serve immediately.

Sin Value per serving:

Green Days - sin FREE, add 0.5 sin if using oxo
Red Days (original) - sin FREE, add 0.5 sin if using oxo

Can be served with bread as part of your B section.

1 comment:

Anonymous said...

I made this soup and it was lovely - very warming. Thanks.