Milk, Lactose, Celery, Gluten, Sulphur dioxide
Health benefits of Carrot and potato soup:
A comforting vegetarian lunch that provides protection for your eyesight, blood, skin, DNA and brain function
0.5g/1 bay leaf
30g salted butter
440g/4 large carrots, peeled and chopped
60ml double cream
1 tsp mixed herbs
360g/6 small potatoes, peeled and chopped
1 medium red onion
Salt and pepper to taste
1.5 litres vegetable stock (20g/2 x stock cubes)
Bunch of fresh chives, chopped to garnish
1) Melt the butter in a large saucepan over a low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent.
2) Add the remaining ingredients. Bring to the boil then turn down the heat and simmer until the potatoes are tender, about 30 minutes.
3) Remove the bay leaf and blend the soup until smooth.
4) Divide into four bowls and garnish each portion with a sprinkling of chives.