GREAT
DIET RECIPES
CREAM
OF CARROT SOUP RECIPE
About
50 calories per serve:
500
g (1 lb.) carrots
1
onion
11/4
litres (5 cups) water
3
chicken stock cubes
Salt,
pepper
2
tablespoons evaporated milk
1
tablespoon chopped parsley
Peel
and finely chop carrots and onion and place into a saucepan with water and
crumbled stock cube.
Cover,
bring to the boil then reduce the heat and simmer until the vegetables are
tender.
Cool
slightly, then puree in a blender or push through sieve.
Return
to the saucepan and continue cooking until the liquid is reduced by about a
quarter.
Add
salt, pepper and evaporated milk, then return to boil.
Sprinkle
chopped parsley onto each serving with.
Serves
4.
About
50 calories per serve:
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