Fresh Carrot and Parsley Soup

Ingredients

• 500g carrots, peeled and chopped
• 1 onion, chopped
• 900ml low-sodium vegetable stock
• 1 tsp vegetable oil
• 2 bay leaves
• 3 cloves garlic, crushed
• 2 tbsp fresh parsley, chopped
• salt and pepper, for seasoning
• A swirl of soya cream, to garnish

Method

1. 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.
2. Add the stock, bay leaves and parsley reserving a small amount for garnish. Simmer for 20 minutes, then remove the bay leaves and blend. Adjust the seasoning and add more stock if required.
3. Serve with a sprinkle of chopped parsley and a swirl of cream.