CARROT AND PARSNIP SOUP

SERVES 4  160kcals; 2.7g fat

Ingredients;

450g fresh young carrots;  450g young parsnips;  2 celery sticks;  2 medium onions chopped;  2 cloves of garlic crushed;  2 tsps of thyme;  1.2 litres vegetable stock;  2 bay leaves; seasoning to taste.

for the parsley cream:  2 tbsps virtually fat free fromage frais;  1 tbsp chopped fresh parsley.

METHOD;

1. Wash the carrots and parsnips well. Remove the tops, peel both vegetables and then slice them. Place into a saucepan with the celery, onion, garlic and thyme. Add the vegetable stock and the bay leaves and simmer gently until vegetables are soft.

2. Remove bay leaves, and liquidise. Return to the pan and reheat. Adjust the consistency with a little extra stock if required and season to taste.

3. mix together the fromage frais and parsley, and season well, adding a little cold water to thin it down.

Serve and drizzle over parsley cream.

LIGHTLY CURRIED SWEET POTATO SOUP

INGREDIENTS:

3sweet potatoes;  2 carrots;  2 cloves of garlic; 1 onion;  1 can light coconut milk; 2 pints vegetable stock (kallo is wheat free; find it in health shops);  3 tsp of mixed cardamom, ginger and cumin crushed in a pestle and mortar;  seasoning to taste.

(Wheat, dairy free _ high in vitamin A, fibre and antioxidants).

METHOD:

 1. In a saucepan gently fry the spices for about 45 seconds to release their full flavour.

2. Add the onion and garlic and sweat without colouring for 2-3 minutes until soft
(remember to add a splash of water instead of oil to have a healthier dish in all cooking).

3. Add the sweet potato and carrot and the coconut milk, then simmer for 2-3 minutes

4. Add the stock and simmer for 30 minutes.

5. Blitz with a hand blender and season to taste.

6. Lastly is to sit down and enjoy!