Page 7 - PowerPoint Presentation
P. 7
Carrot & tomato soup
Ingredients Method
3 tablespoons olive oil Put the oil, onions and celery in your largest
2 onions (chopped) saucepan and cook gently until softened. Add
the carrots and potatoes for a few minutes,
2 celery stick (chopped) then add all the remaining ingredients, apart
1 carrots (sliced) from the milk, with 1 litre water. Bring to a
250 g potatoes (floury, diced) simmer. Cover and simmer for 30 minutes, then
uncover and simmer for 20-30 minutes.
4 bay leaves (fresh or dried)
500 g passata tomatoes (carton) Fish out the bay leaves and whizz the soup with
a hand blender. Add the milk and as much
750 g cherry tomatoes water as you need. Season to taste, warm
2 vegetable stock (cubes) through and serve.
1 tablespoon sugar (caster or
granulated)
1 tablespoon red wine vinegar
250 ml whole milk
