We landed up with two bags of carrots, way to much to eat before they went off, so I decided to make a carrot soup.

Ingredients

  • Carrots, peeled and chopped into medium chunks
  • Red onion, peeled and chopped into chunks (I used two small onions)
  • Stock powder (I used chicken stock powder, you can use vegetable stock or maybe even mushroom soup powder)
  • Oil for frying
  • Water
  • Walnuts, toasted (I used about half a cup.  Also walnuts in their shells are far cheaper than ones already shelled, also its fun to use a heavy bottomed pan and go all HULK SMASH on them, although its quite messy)

Method

  • Add carrots, onions and a tablespoon or two of dry stock powder to a large pot.

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  • Drizzle with a bit of oil and lightly fry the veggies until the stock powder is dissolved.
  • While frying, bring a kettle of water to the boil.
  • Cover veggies with water, just above the veggies should be enough.

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  • Bring the water and veggies to a boil and then cover and turn down the heat to simmer.
  • Simmer until carrots are soft.
  • While the veggies are simmering, toast some walnuts.
  • Once the carrots are soft, add half the toasted walnuts.
  • Blitz the veggies for a smooth, thick soup. (Its ok if its not completely smooth, it still tastes delicious!)

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  • Roughly chop the remaining walnuts and add to the top of the soup as a garnish.

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  • Enjoy!
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Ginger, honey and carrot soup

November 19, 2013

My darling friend Roro in Israel made this delicious soup today for lunch.  Since its so cold over there she served it hot but I think it would make a yummy cold soup served with toasted French bread slices for summer too.

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Recipe as is, from Ro.

Ingredients

  • 1 Onion chopped up (I use red)
  • 5 Carrots peeled and sliced into rounds
  • Root of fresh ginger (or as much as you would like)
  • 4 Spoons honey
  • Orange juice of 1 orange (I just cut up the orange and add it in)
  • Lemon rind
  • 1 litre water
  • Salt and Pepper

Method

  • Fry onions in butter/olive oil until golden brown
  • Add ginger and carrots and cook for five minutes
  • Add honey, juice and lemon rinds
  • Add water and salt and pepper and cook until carrots are tender.
  • Take off heat and blend

Roasted Tomato Soup

May 26, 2011

Today we have another guest chef, Tanya (aka @Beagle_Momma) sent me a delicious and healthy recipe for roasted tomato soup.

Ingredients:

  • 900g baby tomatoes
  • 4 cloves garlic
  • 20ml (weigh less) olive oil
  • 900ml chicken stock (I used oxtail – didn’t have anything else)
  • 20g Fresh chopped basil (i didn’t have, so just used about a tablespoon of dry italian herbs)
  • 5ml (weigh less) balsamic vinegar
  • Salt & pepper

Method:

  • Cut tomatoes in half, place on baking tray cut side up.
  • Also pop the 4 cloves of garlic on the tray
  • Drizzle with olive oil and sprinkle with salt & pepper
  • *Since I wasn’t using fresh basil, I sprinkled my dry herbs on too – fresh basil comes later tho*
  • Roast at 195degrees for an hour.
  • In the mean time, i prepared my 900ml of stock, and added balsamic vinegar to the stock.
  • Once the tomatoes & garlic are roasted (divine smell!!) take them out, pop the stock mixture, the roasted tomatoes/garlic into a blender *now would be when you add the fresh basil if you using it*
  • Blend until smooth.
  • Sprinkle with a little bit of feta before serving! A slice of crusty bread would be perfect too!

Serves 4 and each portion counts as 2 Veg and 1 Fat.

The recipe says serve hot or cold!

Easy, healthy, tasty, quick! Winner!