Carrot, Parsnip & Coriander Soup

I have been making a fair few soups recently, great for packing hubby and myself off to work with something healthy for lunch.  This is the best one I have made up so far, choc full of veg and oh so good for you.

Carrot, Parsnip & Coriander Soup

4 Servings.  WW Points per serving 1

1 onion, chopped
3 carrots, chunky chopped
3 parsnips, peeled and chunky chopped
1 chilli, de-seeded and chopped
2 tsp oil
1 ltr Stock - from cube
handful of fresh coriander
2 tsp dried coriander (spice)

Heat the oil and gently and fry the onion till soft, add the carrots and parsnips and soften slightly.
Add the coriander spice and seasoning. 
Pour over the stock and simmer away for 20 minutes or until the carrots are soft.
Add the chopped chilli and chopped fresh coriander, remove from heat and cool slightly.
Using a hand blender blitz until as smooth as you desire.  I like a fairly course soup with the odd chunk of veg.

Caramelised Onion & Mushroom Lasagne

Oh heck, this is such a good recipe and it is a weight watchers one so low calorie and pretty good for you and vegetarian.

Caramelised Onion & Mushroom Lasagne
Serves 6 portions
Pro Points per portion 6

1 tbs Olive Oil
2 large onions, thinly sliced
1 clove garlic, finely chopped
1 sprig fresh Rosemary, chopped
100ml water

2 tsp Balsamic vinegar

2 tsp Soft brown sugar or Muscavado

5 sprays low cal fry spray (1 tsp oil if not on WW)

250g mushrooms, closed cap, sliced

1 tbs Butter
3 tbs plain flour
600ml skimmed milk
9 sheets of dried lasagna - I used durum wheat rather than egg.
40g grated fresh Parmesan cheese
Nutmeg, S&P

Heat oil in large frying pan add the onions and cook on high heat for 6-8 mins stirring occasionally until golden brown.

Add the garlic and rosemary, cook for 1 minute, stir in the water, balsamic and sugar, cook until evaporated, season with S&P and turn out into a bowl, set to one side.

Wipe out the frying pan and mist with the fry spray, over a medium heat add the mushrooms and fry for about 2 mins until browned, turn out into the bowl with onions and mix.

To make the white sauce put the butter, flour and milk in a saucepan and heat, constantly stirring with a small whisk until the sauce thickens and boils.  Add half the cheese and a little nutmeg.

Take a baking dish and spread a thin layer of cheese sauce over the bottom, lay on 3 lasagne sheets.  Spread on more sauce and half the onion/mushroom mix, lay on 3 more sheets, repeat with sauce and onion mix, lay on final 3 sheets and top with the remaining cheese sauce, finish with the rest of the Parmesan.

Bake in an over for 30 mins GM4 180oc or 160oc fan. Leave to cool for 10 minutes, this allows you to portion it out better.  serve with salad.

Honestly what a revelation this recipe was, so delicious and it was the best way to make white sauce I have ever tried, so easy. I will try with more exotic mushrooms next time.