Parsnip & Lemon Soup with Apple Vermicelli

This is perfect for a NoCount/Filling & Healthy day but also only 3sp/2pp/approx 130kcal per serving.

You could turn this into a really show-stopping dish by topping the soup with a Roast Parsnip & Apple Skewer

(Click HERE for recipe)

This would make a really fabulous starter for Christmas day and adds another 3sp/2pp/approx.110kcal per portion or is suitable for a Filling & Healthy day.


YOU WILL NEED : (Serves 4)

400g parsnips

2 medium onions

1 clove garlic

3 low salt Oxo cubes

(chicken or vegetable)

1.5 litres water

juice of 1 lemon

black pepper to taste

To serve:

30g Total 0% fat Greek yoghurt thinned with

2 teaspoons water

2 eating apples


optional; Roast Parsnip & Apple skewers


Chop the onion, garlic and parsnip. Add the water to the pan and bring to the boil.

Add the Oxo cubes and cook for around 30-40 minutes until the parsnip is very soft.

Blitz using a hand blender until you have a beautiful silky-smooth soup.

Add black pepper and the juice of up to one lemon according to your personal taste.

When ready to serve, peel the apples and cut into thin strips of 'vermicelli' using a julienne peeler. Make the strips as long as possible.

Mix the yoghurt with the water to thin until it is the consistency of single cream.

Pour the soup into serving bowls.

Gently spoon 5 or 6 blobs of the yoghurt onto the surface of the soup.

Using a bamboo skewer or cocktail stick, 'drag' the yoghurt mixture around in a circular motion to make an appealing design.

I trace it around three or four times to produce this pretty whispy effect.

Put a generous handful of the apple vermicelli in the centre then sprinkle with sumac for a spectacular finish.

If using the roasted parnip and apple skewers, lay the stick suspended over the soup as the crowning glory to this presentation.

Each recipient then pulls the contents of their skewer off their own stick and drops it into the hot soup to warm and soften, soaking up the delicious flavours.