Starters | Vegetarian

Carrot and potato soup

A comforting vegetarian lunch that contributes to your vision, immune system, absorption of iron (for energy creation) and your cell 'specialisation'

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Carrot and potato soup recipe

Serves:

4

Preparation:

5 Mins

Cooking:

35 Mins

High FODMAP:

Yes

Allergens:

Milk, Lactose, Celery, Gluten, Sulphur dioxide

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What are the health benefits of Carrot and potato soup?

A comforting vegetarian lunch that contributes to your vision, immune system, absorption of iron (for energy creation) and your cell 'specialisation'

Ingredients

Method

Ingredients

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

More about these ingredients

Method

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.