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Low Fat Winter Soup

Ingredients

  • 1500 ml Simply Stock, Vegetable, Knorr
  • 100g Pearl Barley, Raw, Average
  • 2 Leek/200g Leeks, Trimmed, Waitrose
  • 2 Med Stalk/80g Celery, Raw, Average
  • 200g Carrots, Whole, Raw, Peeled, Average
  • 200g Parsnip, Raw, Unprepared, Average
  • 75 ml Wine, White, Dry
  • 30 g Tomato Puree, Average
  • 1 tsp / 0.6g Bay Leaves, Dried

Method

  1. Add the pearl barley to the vegetable stock and bring to the boil. Reduce the heat and simmer, stirring occasionally.
  2. Peel the carrots, parsnips, leek and celery and chop into small cubes.
  3. Put the wine into a separate (large) pan and add the leeks, cover and simmer for 5 minutes.
  4. Add the remaining vegetables, simmer for another 5 minutes, stirring a couple of times.
  5. Pour the stock/barley into the pan of vegetables.
  6. Add the tomato puree and 2 bay leaves.
  7. Bring to the boil and then simmer for approximately 40 minutes. Stirring occasionally.

Season with ground black pepper and chopped parsley.

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If you need ideas and inspiration for low fat recipes that taste good and fill you up, take a peek into the Weight Loss Resources databases. You'll find meals, snacks, sweets and savouries, low in fat, good to eat and easy to prepare. You can also calorie count your own recipes - simply find your ingredients in the Weight Loss Resources food database and the programme will tell you how many calories per serving. You can access the programme and databases free, for 24 hours.

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