• If you're looking for a vegetarian soup recipe, try Joanna C's "Creamy Carrot Soup".

Ingredients

  • 1 Onion chopped
  • 1 stick Celery chopped
  • 6 Large Carrots sliced
  • 2 tbs Olive Oil
  • 1 Vegetable Stock Cube
  • Ground Ginger
  • Ground Coriander Seed
  • Ground Nutmeg
  • 1 Bay Leaf
  • Full Fat/Full Cream Milk - about 1 Litre
  • 1/2 tsp Ground Ginger
  • 1 tsp Ground Coriander Seed
  • 1/4 tsp Ground Nutmeg
0 (Rated by 0 moms)
READY IN 30 Min
COOK TIME 30 Min SERVINGS 5
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
TYPE OF DISH Soup and Stew
SEASON/OCCASION Winter
COOKING METHOD Freezer

Preparation

  1. Heat up the oil in a large pan and add the onion and celery, stir round and soften a little to start releasing the flavors then add the carrots and stir again.
  2. Crumble in the stock cube and stir in the spices until all the vegetables are generously covered, then add the bay leaf.
  3. Pour in the milk until the vegetables are covered and simmer until the carrots are soft. Don't worry if it looks like the milk has curdled, it will be fine!
  4. Remove the bay leaf and blend until smooth, if it is too thick you can add water at this stage.
  5. If you wish just before serving you can add a swirl of cream.

Rating

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