Join Slimming World: low-cal Christmas feasts

You can still enjoy all your favourite festive foods and stay in shape with these delicious Slimming World recipes…

SPICED PARSNIP SOUP WITH GARLIC YOGURT

SERVES: 4 PREP: 10 MINS COOK: 50 MINS

Low-calorie cooking spray

4 large parsnips, peeled and cut into small chunks

2 large carrots, peeled and cut into small chunks

1 large onion, cut into thin wedges 4 tomatoes, skinned and cut into wedges 4 garlic cloves, sliced

5cm (2in) piece fresh root ginger, peeled and finely grated

1 tsp ground coriander

1 tsp cumin seeds

1 tsp black mustard seeds

½ tsp turmeric

1 litre boiling vegetable stock

Juice of ½ lemon

Small pack fresh coriander or parsley, finely chopped

Shredded spring onion and red chilli, to serve

For the garlic yogurt:

120g (4½ oz) fat-free natural Greek yogurt 1 garlic clove, crushed

1. Preheat the oven to 200°C/400°F/ Gas Mark 6. Spray a non-stick roasting tin with low-calorie cooking spray and add the parsnips, carrots, onion, tomatoes, garlic, ginger, spices and some seasoning. Toss well, spray with more low-calorie cooking spray and roast for 40 mins or until the vegetables are soft and just beginning to brown.

2. Transfer the roasted vegetables to a saucepan over a low heat and add the stock. Bring to a simmer, cover and cook for 10 mins or until all the vegetables are tender. Remove from the heat and leave to cool slightly. Blitz the soup with a stick blender (or use a food processor or blender). Reheat gently, then stir in the lemon juice and most of the chopped herbs. Season to taste.

3. Mix the yogurt, garlic and a pinch of salt in a small bowl. Ladle the soup into bowls and add a stylish swirl of the garlic yogurt. Top with the shredded spring onion and chilli and scatter over the remaining herbs to serve.

Per serving: 200 cals, 2.5g fat (0.5g sat fat), 20g sugar, 1.6g salt