Parsley Soup

Olive oil is rich in vitamin E (a potent antioxidant) and mono unsaturated fatty acids (MUFA) that help to reduce the risk of heart diseases by lowering blood cholesterol levels.

1 cup chopped parsley
1/2 cup chopped onions
1/2 cup peeled and chopped potatoes
1 1/2 cups Vegetable Stock
1 1/2 cups low fat milk
2 tsp oil , preferably olive oil
1/2 tsp freshly crushed black pepper
salt to taste

    Heat the oil in a non-stick pan, add the onions and sauté till they turn translucent.
    Add the potatoes and vegetable stock and bring to boil. Cover and cook over a slow flame till the potatoes are cooked.
    Add the parsley and cook for a few more minutes.
    Cool the mixture and grind to a smooth purée in a blender.
    Pour the purée back into the pan, add the milk, salt and pepper and simmer for a few minutes.
    Add a little water if required to adjust the consistency of the soup.
    Serve hot sprinkled with freshly ground pepper.

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