Makes 5 cups (approx 41 calories per cup)206 calories total.
Preparation Time: 10 minutes.
INGREDIENTS
280g carrots (1 large) – 84 calories
90g red capsicum (bell pepper) – 15 calories
50g diced onion – fresh or frozen – 14 calories
33g mushrooms (3 medium) – 15 calories calories
10g Parmesan cheese – 37 calories
30g low fat Ricotta – 27 calories
1 vegetable stock cube – 15 calories
3 cups water.
METHOD
- lace all indigence in large blender (I use a Vitamix) and process for 6-8 minutes until cooked.
- Serve with 2-3g Parmesan sprinkled on top – 9 calories extra
NOTES:
I serve myself 2 cups with the Parmesan on top for only 50 calories!
The capacity of blenders vary. Some use friction to cook the ingredients as well as blend. If your blender cannot do this you can always blend the ingredients and cook in a saucepan. The cooking time will be longer.
