Haddock risottowithrosemaryand white wine. This dish is straight from the heart of Northern Italy, with the exception that my version uses haddock and not trout fillets that are local to the shores of Lake Como
Add the onions, parsnipsand boiling water to your soup maker. ) Method Saute your spring onions and white onions in the olive oil, vegetable stock pot and curry stock pot until the onions are soft
I find it so difficult not to tinker with recipes and this one was no exception. I originally looked at making the Curried Parsnip Soup recipe from Slimming World recipe but found myself making a few tweaks as I started cooking (and using up a few ingredients in my fridge)
This Parsnipand Kale soup is mega healthy and incredibly tasty just on its own but it really becomes something extra special with the addition of a little Stilton and a sprinkling of dried cranberries
Normally my risottos start with olive oil and end up with lashings of Parmesan so making a low calorie Slimming World friendly one is quite a challenge
We’re aiming to show how easy it is to create simple, delicious dishes that just happen to be allergy-friendly too – proving that ‘free-from’ food doesn’t have to be complicated and can be created with easy-to-find every day ingredients
I also made Dr Eva’s ‘Hot Mushroom Soup’ which is basically a low calorie mushroom soup with a flavouring of tom yum paste – it was truly middling and doesn’t deserve a picture
![Fairfield’s Farm Crisps: Parsnip Crisps with Essex Honey & Black Pepper [By @SpectreUK]](http://cdn.mytaste.org/i?u=group2%2FM00%2FC6%2F42%2FCgAINlgOQW6AE0__AAG7_Zt6F4I058.jpg&w=330&h=270&c=1)
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