|
Fresh
Carrot & Parsley Soup
can be
vegan
Serves
4,
to prepare 10 minutes
40 minutes to cook
Ingredients
500g/1lb
2oz carrots peeled and chopped
1 onion chopped
900ml/1.5 pints stock
5ml/1 tsp veg oil
2 bay leaves
3 cloves garlic crushed
2 tbsp. fresh parsley
Salt and pepper
Cream or soya cream to garnish
Method
Heat
oil in a large pan and gently fry the onions for 5 minutes.
Add
the chopped carrots and garlic and continue to cook for a
further 15 minutes, stirring occasionally to prevent it catching.
Add the
stock, bay leaves and parsley reserving a small amount for
garnish.
Simmer
for 20 minutes, then blend.
Adjust
the seasoning and add more stock if required.
Serve
with a sprinkle of chopped parsley and a swirl of cream.
Variations
1. Carrot
and coriander of course!
2. Curry it up with some spices and coconut cream for a delicious
alternative.
3. Why not replace half the carrots with sweet potatoes and
try thyme instead of parsley.
4. Make a meal of it - add butterbeans and croutons for a
hearty supper.
5. Give it a tangy twist by adding orange juice, black pepper
and a little tomato puree.
6. BBQ? - use the soup ingredients (but not the stock) to
create a fresh carrot and parsley slaw - the perfect accompaniment
to your veggie burger!
Click
here to see your variations
French
Bread Pizza
Spring
Vegetable Potato Bake
Perfect
Pasta
Red
Onion Cheddar Quiche
Sizzling
Stir Fry
Mixed
Mushroom Casserole
Let
us know your variation!
nvw
2003 recipe index
 |
Clicking
on the symbol left will always take you back to the
main recipe index for our entire website |
|
