Preparation : 20 min. Cooking time : 30 min.

4

Ingredients

• 2 tbsp light and mild olive oil
• 1 medium onion, peeled and roughly chopped
• 4 medium parsnips, peeled & roughly chopped
• 1 bayleaf
• 150 ml concentrated vegetable stock
• 75g watercress, roughly chopped
• 750 ml Alpro soya Alternative to milk
• 250ml carton Alpro soya alternative to single cream
• ground pepper
• To garnish: chunky wholemeal bread croutons and fresh watercress

Preparation

1 Lightly sweat the onions in the olive oil for 10 minutes over a low heat until soft. Add the parsnips, toss well and sweat for a further 10 min. Add the bayleaf and stock. Cover, bring to a gentle simmer and cook until the parsnips are tender.
2 Add the watercress to the pan and simmer for 2 - 3 minutes to soften but without losing colour.
3  Liquidise the concentrated soup until smooth and then add the Alpro soya alternative to milk and the Alpro soya alternative to cream, Whizz again.  Return to the pan and warm through gently without boiling. Season to taste.
4 Serve sprinkled with croutons and watercress garnish.

Extra information

370 calories per portion

not suitable for freezing