Name: Low-Calorie Golden Carrot Soup Recipe | OPTIFAST UK
Yield: 4
Ingredients: 2 tbsp olive oil; 5 large carrots, washed, peeled and diced; 1 large onion, peeled and chopped; 2 garlic cloves, peeled and crushed; 3 bay leaves; 1.25 litres chicken or beef stock; Freshly ground black pepper; Handful of flat leaf parsley, washed and finely chopped

On a cold winter’s day, there’s nothing more comforting than a bowl of hot soup. OPTIFAST Soups are available in Tomato, Vegetable and Potato & Leek flavours and they make a great meal replacement on a weight loss plan.

When you’re following an OPTIFAST diet plan, soups made from vegetables and stock make a great low-calorie option to keep you on track, while still feeling wonderfully hearty and warming.

Low-Calorie Golden Carrot Soup Recipe

Servings: 4

Ingredients

2 tbsp olive oil
5 large carrots, washed, peeled and diced
1 large onion, peeled and chopped
2 garlic cloves, peeled and crushed
3 bay leaves
1.25 litres chicken or beef stock
Freshly ground black pepper
Handful of flat leaf parsley, washed and finely chopped

Method

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.