Carrot and Parsnip Soup Recipe

Diabetic Recipe Carrot and Parsnip Soup

A recipe for low-fat, sugar-free, suitable for diabetics, fast and easy.

Ingredients for 4 servings

4 medium-sized Stingray
3 carrots
1 onion
1 dice cube
1 .5 litres of water
1 tablespoon oil
salt/pepper to taste


Finely chop the onion and soften over medium heat.
Peel the parsnips and carrots, Add onion, mix well. Loosen the nut in the water (boiling), add to taste. Simmer for 20 minutes 15/remove from heat. When slightly cooled mix. Reheat and serve. (I like to spray a bit of cilantro or parsley or a teaspoonful of creme fraiche.)

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