Back to recipes
Carrot, Parsnip, Cabbage and Sweet Potato Soup
- RECIPE MAKES: 4 portions
- COOK TIME: 1 hr
Method
Step 1
Heat the oil in a pan over a medium heat and add the onion, garlic and herbs.
Step 2
Fry for 5 minutes or until soft.
Step 3
Add the sweet potatoes and leftover vegetables and sweat for a further 5 minutes.
Step 4
Add the vegetable stock and simmer for 20 minutes.
Step 5
Add the ProZero and blend with a stick blender or in a blender.
Step 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.
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
Table
SEE THE FULL PKU RANGE
PKU explore™
PKU squeezie™
PKU cooler®
PKU express®
PKU express™ plus
PKU air®
PKU sphere ®
PKU sphere® liquid
ProZero™
Vitabite™
Mini Crackers
Mevalia Pane Casereccio
Mevalia Ciabattine
Mevalia Pan Carre
Mevalia Bread Mix
Mevalia Penne
Mevalia Fusilli
Mevalia Spaghetti
Mevalia Cookies
Mevalia Frollini
Mevalia Fruit Bars
Mevalia Chocotino
Mevalia Ditali
Mevalia Rice