Batch carrot soup
Prep:
20 mins
Cook:
30 mins
Any soup made at home will have lower salt and sugar yet retain far more nutrients than a store bought version.
2 onion, chopped
2 tbsp olive oil
2 garlic (clove), crushed
1kg carrots, washed and chopped, not peeled
2ltr vegetable stock
1 potato, peeled and cubed
2 tsp black pepper
8 tbsp cream (optional)
Coriander (optional), chopped
Chop the onions and fry them in a large pan in the olive oil with the crushed cloves garlic until soft.
Add the carrots and cook for a few minutes, stirring.
Add the vegetable stock, the potato and bring to the boil.
Simmer for 15-20 minutes until the carrots and potato are tender.
Remove from heat and season with pepper.
Liquidise in a blender or food processor.
Serve into bowls and swirl in some cream or yoghurt and sprinkle with fresh chopped coriander or freeze for a later time in individual containers once cooled.
Serve with fresh crusty bread.
Serves
8
Preparation Time
20 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Vegetables, Stock/Broth
Recipe Type
Soups, Healthy, Batch Cooking
Special Info
Vegetarian
Level of Difficulty
Easy
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