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A delicious but simple soup to cook. Lots of carrots, some potatoes to
thicken it up, some herbs and a couple of tablespoons of honey to
sweeten it all up. Simple, yes, cheap yes, but full of flavour.
KEY POINTS
Preparation Time:
Cooking Time:
How Difficult
Easy
Freeze?
Yes
Servings
4
portions
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INGREDIENTS
Ingredients
How Much
Carrots
5 medium / 500g
Potato
3 small
Onion
1 medium
Garlic cloves
2
Vegetable stock
1 litre / 1¾ pints
Honey (any type)
2 tablespoons
Butter
55g / 2 oz
Bay leaf
1
Mixed herbs
1 heaped teaspoon
Fresh herbs
Decoration only
Salt and pepper
To taste
COOKING EQUIPMENT
1 Large pan
1 food processor
PREPARATION
Wash, top and tail and roughly slice the carrots
Peel, top and tail and roughly chop the onion
Peel, top and tail and finely chop the garlic cloves
Peel and slice the potatoes
Method
Melt the butter in a large pan on a medium heat. Add
the chopped onions and fry gently for 6 minutes until the onions
have softened.
Add the remainder of the ingredients to the pan,
bring the soup to the boil and then simmer for 35 minutes. Stir
occasionally to stop any ingredients sticking to the pan.
Blend in
the food processor and serve. This soup freezes very well.
BASED ON 1 RATINGS
Thai
Noodle and Shrimp Soup