Slimming world Parsnip, Carrot & Leek Soup

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13120

Serves 4

Ingredients

1 Medium size leek, finely sliced (s)
1 Tbsp sweetener
2 Carrots, grated (s)
2 Parsnips, grated (f)
500mL Vegetable stockpot
S & P

Method

In a deep saucepan, sprayed with frylight, cook the leeks until soft, add the carrots , parsnips & stock, cook for 20 mins, remove from the heat & liquidise with a hand blender, add seasoning to taste.

Source