Carrot and Courgette Soup Recipe

 Carrot and Courgette Soup Recipe

Serves 3-4

Ingredients:

• 50 g (2 oz) butter
• 225 g (8 oz) carrots, peeled and sliced
• 225 g (8 oz) courgettes, washed, trimmed, and sliced
• 600 ml (1 pint) chicken or vegetable stock
• 1 bay leaf
• 1 tablespoon tomato puree
• 1 tablespoon caster sugar
• Sea salt and ground black pepper

Instructions:

1. Melt the butter in a pan.
2. Add the sliced carrots and courgettes. Cover and cook gently for 10 minutes until softened.
3. Stir in the stock, bay leaf, tomato puree, and caster sugar.
4. Bring to a boil, then cover and simmer for 30 minutes.
5. Remove the bay leaf and let the soup cool slightly.
6. Puree the soup until smooth using a hand blender or food processor.
7. Season to taste with salt and pepper.
8. Reheat gently without boiling.

Note: This soup freezes well.

content_copyCopy

editEdit

download_for_offlineExport

volume_upRead Aloud

more_vertMore

thumb_up_off_alt

thumb_down_off_alt