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Sweet Potato, Carrot & Coriander Soup
  • Serves 4
  • UNITS: 5 per serving
  • FAT POINTS: negligible per serving
  • CALORIES: 146 per serving
  • 1.5 pints vegetable stock
  • 8oz red onions, finely chopped
  • 2lbs carrots, thinly sliced
  • 8oz sweet potatoes, thinly sliced
  • 1 red pepper, finely chopped (optional)
  • 4 tablespoons chopped fresh coriander
  • Salt & Black pepper
  • Fry Light oil
  1. Spray a large saucepan with Fry Light oil, add chopped onions. Stir and cook until softened
  2. Add stock, carrots, sweet potato and pepper (if used)
  3. Simmer on a low heat for 30-40 minutes, stirring occasionally.
  4. When cooked through stir in chopped coriander and blend until smooth. Re-heat before serving.
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