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4 portions / 1 hr

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This low protein soup is ideal for using up leftovers after a big roast dinner! This Carrot, Parsnip, Cabbage and Sweet Potato Soup is ideal for those on a low protein diet and exchange free.

Ingredients

  • 2 tbsp Oil
  • 1 Onion, peeled and finely chopped
  • 1 Garlic glove, minced
  • 1 tsp Sage, chopped
  • 1 tsp Thyme, chopped
  • 100g Sweet potatoes, peeled and chopped
  • 200g Leftover carrots, parsnips, cabbage and other vegetables
  • 300ml Vegetable stock
  • 100ml ProZero
  • Salt and pepper to taste

Method

  1. Heat the oil in a pan over a medium heat and add the onion, garlic and herbs.
  2. Fry for 5 minutes or until soft.
  3. Add the sweet potatoes and leftover vegetables and sweat for a further 5 minutes.
  4. Add the vegetable stock and simmer for 20 minutes.
  5. Add the ProZero and blend with a stick blender or in a blender.
  6. Season to taste and serve.

ProZero is a food for special medical purposes and must be used under medical supervision.

This recipe has been specifically designed for a low protein diet.

Refer to labels for allergen and other product information.

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