• 1kg butternut pumpkin, peeled, cut into 2cm pieces
  • 1 large parsnip, peeled, cut into 2cm pieces
  • 2 celery stalks, trimmed, roughly chopped
  • 400g can butter beans, rinsed, drained
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 3 cups reduced-salt vegetable stock
  • 1/2 cup skim milk
  • 2 tablespoons light sour cream
  • 4 tablespoons finely chopped chives
  • 4 small wholegrain rolls, toasted, to serve


Step 1Place a large saucepan over medium–high heat. Add pumpkin, parsnip, celery, beans, spices, vegetable stock and skim milk with 2 cups boiling water. Bring mixture to the boil, then simmer, uncovered, for 20 minutes, or until vegetables are tender.

Step 2 Remove soup from heat; purée with a stick blender until smooth. Season with black pepper.

Step 3 Top soup with sour cream and chopped chives, and serve with a toasted wholegrain roll.


Recipe by: Healthy Food Guide