Gluten Free · Healthy · Recipe · Slimming world

Chilli, parsnip and carrot soup

Soup, the favorite winter warmer and jam packed full of vegetables with a bit of a kick. That’s lunch sorted.

Serves 3, and is 0.5 syns per portion.



  • 3 parsnips
  • 4 carrots
  • 1 yellow pepper
  • 1 leek
  • 1 vegetable stock made with 1.5 pint water
  • 1/2 tspn chilli flakes
  • 1/4 tspn paprika
  • 1 tspn parsley
  • 1.5 tspn honey- 1.5 syns
  • Large pinch ginger
  • Large pinch cinnamon
  • Large pinch garlic powder
  • Greek low fat yogurt  (fat free yogurt, quark, or low fat fromage Frais)


  • Peel and slice parsnips and carrots, place in a large pan
  • Dice and add the yellow pepper
  • Halve the leek lengthways, then slice, place in the pan
  • Add vegetable stock, herbs and spices and bring the pan to the boil
  • Once boiling add the honey and simmer until the vegetables are soft
  • Blend everything until no lumps, add more water if too thick
  • Add a spoon of yogurt to the soup and swirl, finish with a pinch of parsley

Enjoy xx

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