Pear and parsnip soup

1 tbsp olive oil (99 cals)

1 onion, peeled and chopped (65 cals)

2 tsp medium curry powder (14 cals)

4 parsnips, peeled and roughly chopped (180 cals)

1 stick celery, chopped (5 cals)

2 pears, peeled, cored and chopped (120 cals)

1 litre water

1 vegetable stock cube, crumbled (35 cals)

100g low-fat natural yoghurt (56 cals)

salt and black pepper to taste



4 thoughts on “Pear and parsnip soup”

  1. Does the Complete 2-day fasting diet book have calorie count for each ingredient in the recipes or only for the whole recipe?
    Sandra Morrison

  2. Hi Sandra,
    Absolutely it does. I find for practicalities sake this is very important as more often than not you need to leave out or substitute an ingredient depending on what you have in your cupboard. Hope this helps. Jacqueline

Leave a Reply

Your email address will not be published. Required fields are marked *