Pumpkin and parsnip soup
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Finish your mid-winter weekend on a high, cosy note with this healthy, quick and delicious dish.
Ingredients
Olive oil
2 tsp
Brown onion
½ medium, finely chopped
Garlic
1 clove(s), finely chopped
Pumpkin
500 g, peeled, chopped
Parsnip
200 g, (1 large)
Salt reduced chicken stock
2 cup(s), (500ml)
Fresh chives
2 tbs, snipped
Instructions
1
Heat the oil in a medium saucepan over medium heat. Cook the onion and garlic for 3 minutes or until soft.
2
Add the pumpkin, parsnip and stock. Bring to the boil. Reduce heat to low. Cook, covered, for 20 minutes. Remove the lid and set aside to cool slightly. Use a blender to blend until smooth. Return to the pan and heat. Divide among serving bowls. Sprinkle with the chives and season with salt and pepper.
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