5:2 Diet Recipe Warming Curried Parsnip Soup:
I didn’t plan to write this recipe out nor was I doing a 5:2 diet fast day when I made it, but when I was busy eating it yesterday for lunch and tweeting (yes I know…it’s sad!) three people asked me how I made it. And then I added up the calories and realised it would work fine as a 5:2 diet recipe and was very filling and warming. But, you know it’s one of those recipes that I probably do a bit differently each time. Sometimes I’m lazy and use curry powder or leftover curry paste. Other times I make up my own spice mix with ground cumin, coriander, turmeric and chilli and add fresh ginger and garlic. If I happen to have a cooking apple, I add it in – it makes the consistency of the soup lighter and adds a special tang. If I don’t have a spare potato, I use rice.
This isn’t clever cooking, it’s about using what is in the store cupboard.
Curried Parsnip Soup is one of those lovely warming, gloopy winter soups that works well at filling you up. If you use low-fat creme fraiche, it’s around 120 calories for a big bowlful, because parsnips are relatively high in calories (about 75 per 100g). But, it will make you feel very full, thanks to the high fibre content, and it is high in vitamins and minerals too. And the curry spices are supposed to improve your metabolism and help you burn fat faster! I don’t make it just for dieting, it’s something to enjoy all through the winter, with chunks of homemade bread and strong cheddar as a kind of winter ploughman’s. Anyway, since I was asked, here’s the way I make it.
Low-Calorie Curried Parsnip Soup for the 5:2 Diet
- 4-5 Parsnips Peeled and chopped into 2cm chunks
- 1 Medium Onion Peeled and diced
- 2 Medium Potato Peeled and chopped into 2cm chunks
- 1 tablespoon Olive Oil
- 1-1.25 l Stock Homemade if you have it, otherwise made up using a stock cube or similar
- 1 tablespoon Mild or Medium Curry Powder You can use a selection of spices here - try coriander,cumin, turmeric, chilli and ginger - teaspoon of the first two and half a teaspoon of the rest.
- 2-3 tablespoons Low Fat Creme Fraiche
- 1 Cooking Apple Cored, peeled and diced
-
Soften the onion in the olive oil over a lowish heat for 8 minutes. Then add the curry powder or spices and cook for a further couple of minutes, being careful not to burn the spices!
-
Add the other vegetables and apple if using and continue cooking for 5 minutes, stirring so that everything gets coated in spiced oil
-
Pour over the hot stock and bring to a gentle simmer. Cook for 20 minutes or until the parsnip and potato is soft
-
Use a stick blender or liquidiser to blend all the ingredients.
-
Stir through the creme fraiche and taste. Adjust the seasoning by adding salt and pepper to taste and warm through.
-
Serve garnished with fresh coriander, creme fraiche or garlic croutons
Now, if someone could organise a country walk, a good log fire and a perhaps a game of scrabble…
Meanwhile if you are looking for a good wintery soup recipe, why not pin this post for later
This sounds delicious! I am adding it forthwith to my diet recipe rotation. Thanks, Fiona 🙂
you know, I think it’s an old classic from the 70s. It’s very warming!
My soup recipes are a bit like that, a bit of this, a bit of that, keep tasting! It’s taken me 3 months to lose 8lb but it’s been easy, not on 5:2 but just cutting my portions and going to the gym!
This sounds rather like our family favourite, which we call SNOOP. Best served so thick you can stand a spoon in t and with turkey+trimmings sandwiches dunked into it….though that may negate the diet part of it..
mmmmmmm sound delicious and just what I need on these cold winter nights
It’s a very easy and cheap recipe;)
Sounds fab – love soups like this!
‘this might be better with a dash of Tabasco’!
this might be better with a dash of Tabasco’!