When you’re following an OPTIFAST Intermittent Fasting or Partial Meal Replacement Plan, soups made from vegetables and stock make a great low-calorie option to keep you on track with your weight loss plan, while still feeling wonderfully hearty and warming.
Begin by preparing the vegetables: wash, peel and dice the carrots; peel and chop the onion; and peel and crush the garlic cloves.
In a large saucepan over a medium heat, add the carrots, onion, garlic, and bay leaves and cook for roughly 10 minutes or until the vegetables begin to soften.
In a separate saucepan, add the stock cube and 1.25 litres of water and bring to a boil. Once the water is boiling, remove from the heat and pour over the vegetables.
Leave to simmer for 15 minutes or until the vegetables are tender.
Remove the pan from the heat and take out the bay leaves.
Leave the soup to cool for 5-10 minutes, then transfer to a food processor and blend until smooth. If the soup is very thick, add a little extra water to loosen the texture.
Season with freshly ground black pepper, pour into bowls, then garnish with the flat leaf parsley.
Allergens: Stock recipes vary. Chicken and beef stock may contain celery or wheat gluten.
For more winter warmer recipe tips, discover how to get the most out of OPTIFAST Soups: