Friday, 18 March 2011
Simple Supper in Lent 2 - Carrot soup and bread
2 pints Vegetable Stock, made from good quality Vegetable Stock Powder
1 large Potato
A large tablespoon of butter
Zest of 1/2 and Orange and a little juice
Salt and Pepper
Coriander or Parsley (optional)
Chop the onion and fry it gently in the butter, adding finely sliced potato and carrots as it cooks. Make 2 pints of stock using good quality vegetable stock powder. You know your stock powders, use just 3 teaspoons, or 4, to keep the whole soup from being too salty. Once the vegetables have softened together, add the stock and allow the soup to simmer for about 30 mins, until everything is soft to the touch. Grate the zest of half an orange into the pan, with a little of the juice - to taste. Blend the soup using a hand held blender. Add salt and pepper to taste. Even a little splash of cream if you are feeling extravagant. A handful of coriander or parsley doesn't go amiss either.
Serve with hunks of bread and good quality cheese. Yum.