– 400 g parsnip (3-4 roots)
– 400 g carrots
– 2 cloves of garlic
– 1 onion
– 2 shallots
– 0,5-1 tsp. Thai red curry paste
– 200 ml coconut milk
– 2 cubes of low fat chicken bouillon
– 1 tsp. coriander powder
– salt & pepper
– margarine (optional)
Clean the parsnip, the carrots, the onion and the shallots and gut in coarse pieces. Peel the cloves of garlic and cut in small pieces.
Put all vegetables you have just cut, the coriander and the cubes of chicken bouillon, into a pot and add 1 to 1,5 liter of water. The vegetables should be well covered with water. If your soup turns out to be to thick, you can still add water later.
Bring the soup to the boiling point. Then turn the heating lower, making sure the soup keeps boiling slowly. At that moment add 0,5-1 tsp. red curry paste, depending how spicy you want it to be.
When all vegetables are soft, about 45 minutes later, you can mix the soup with the blender. If the soup is thick, add more water to your liking.
Finish the soup by adding 200 ml coconut milk, salt and pepper.
Since I try to make my soup as low fat as possible, i don’t use fat at all (apart from the fat in the coconut milk). In case you aren’t trying to cut calories, then I would recommend to stew the onion, shallots, garlic and Thai curry a couple of minutes before adding the veggies, the stock and the water.
In case you don’t have any curry paste in the house, you can replace the punch with 0,5 tsp. cayenne pepper and you can add an Asian twist adding cumin. Enjoy.
Peal the tomatoes, take out the seeds and cut them in pieces. Take out the seeds of the paprikas and cut them up as well. Cut the white of leak, the carrots and the shallots in small cubes. Put all these vegetables in a cooking pot. Add 1 L of water, the 2 cubes of bouillon and let boil.
Once the soup boils, turn lower the heat so that the soup boils softly for the rest of the cooking time. The paprikas will need about 45 minutes until they are tender. To strengthen the taste of the soup, add some spoons of tomato paste at the end of the cooking time and stir until the paste is melted in the soup.
Mix the soup using a mixer or blender and add some extra water if necessary, to give the soup the right consistency. Season the soup with salt and pepper.
To get velvety soup it is advised to peel the tomatoes. If you are pressed for time, you can skip this.
The combination of a green en red paprika gives the soup a bitter touch. If you rather have a softer taste, use 2 red paprikas instead of 1 green and 1 red.
This soup is really a diet recipe I got from my sister in law, but the flavours and the consistency are so rich that I’ve served it on family diners as well. Nobody every dared to assume this was zero calorie.
If your kids don’t like vegetables but they do like tomato soup with meat balls, then this is a perfect veggie boost in disguise… just make sure they never see you add all these ‘bad’ ingredients.