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.