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Low-Fat Spring Soup Recipe Low Carb



Servings: 4-6


1 tsp olive oil

2 large carrots, peeled and sliced

1 small parsnip, peeled and sliced

1 small onion, halved and sliced

6 cups chicken or vegetable stock

2 large potatoes, peeled and diced

1 packet (250g/8oz) frozen spinach, chopped

1 tbsp chopped parsley


Nutrition Facts


Calories 60

Fat Negligible

Carbohydrate 10g

Fiber Excellent

Cooking Methods

  1. Saute carrot , parsnip and onion in oil in a large saucepan.
  2. Add stock and potatoes, bring to the boil then simmer for 5 minutes.
  3. Stir in frozen spinach and simmer for a further 5-10 minutes.
  4. Serve sprinkled with parsley.


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