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…

YOURS (UK) - - Contents -

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

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