Parsnip Soup with Ryvita Garlic Croutons

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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Number of Servings: 4

Recipe by Ryvita

Energy (kcal)

43kcal

237kcal

Fat

1.1g

of which Saturates

0.39g

2.2g

Carbohydrates

6.1g

33.7g

of which Sugars

16.6g

Fibre

1.8g

10.2g

Protein

1.3g

Sodium

0.07g

0.38g

PER 100G

PER SERVING

1 tsp olive oil

1 large onion, roughly chopped

2 cloves garlic, roughly chopped

1 tsp cumin seeds

700g parsnips (approx. 3 large), peeled and roughly chopped

1 litre chicken stock (2 x low salt Stock cube used)

250ml milk (Semi Skimmed milk)

For the croutons:

2 Ryvita Multigrain Rye Crispbread

1 clove garlic, cut in half

Heat the oil in a large lidded saucepan and gently fry the onion for 10 minutes then add the garlic and cumin seeds and cook for a further 2 minutes.
Add the chopped parsnips, stir well and cook for 5 minutes then add the stock, milk and some seasoning. Cover and simmer for 30 minutes or until the parsnips are soft. Allow to cool slightly.
Meanwhile rub the cut side of the garlic over one side of the rye crispbread then break them up into small crouton-sized pieces.