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CARROT SOUP
This is a perfect Sunday evening meal Ingredients
- 2 potatoes diced
- 10 medium carrots sliced
- 500mls chicken stock
- handful of chopped parsley for garnishing
- pumpkin seed oil for granishing
Directions
- Place the potatoes, carrots and chicken stock into a soup pot and bring to the boil
- Cover and allow to simmer until the vegetables are cooked
- Using a stick blender, blend until smooth
- serve with the parsley and oil as garnishing and a warm bread roll (or two!)
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