Carrot and Courgette Soup
This carrot and courgette soup is cooked in just 20 minutes and is perfectfor using up home grown produce.
Equipment
- large saucepan with lid
- wooden spoon
- sharp knife
- chopping board
- blender, immersion blender or a potato masher
Ingredients
- 300 g courgettes zucchini
- 340 g carrots
- 1 onion medium
- 1 teaspoon sugar
- 200 g potato
- 1 tablespoon oil
- 2 tablespoon basil fresh
- 1 litre vegetable stock
- 2 tablespoon flour
- ½ teaspoon black pepper
- salt to taste
Instructions
- Peel and chop the onion.
- Next, peel the carrots and potato and chop into 1 cm pieces.
- Cut the courgette or zucchini the same way. There is no need to peel, just wash them and cut of the stalk.
- Put the saucepan over a medium heat and add the oil.
- Add the onions and cook for about 3 minutes until the onions start to become translucent.
- Now add the chopped potatoes, carrots and courgettes and cook for 5 minutes, stirring regularly.
- Stir in the flour for a minute theb add the stock and pepper.
- Increase the heat, put on the lid and bring the mixture to a simmer.
- Cook for about 10 minutes or until all the vegetables are tender.
- Allow to cool for a few minutes.
- Transfer to a blender and liquidise the soup.
- Return the carrot and courgette soup to the saucepan.
- Reheat the soup and season to taste.
- Chop the basil and add half to the soup. Use the remaining basil as garnish.
Nutrition
Calories: 80kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 706mgPotassium: 345mgFiber: 3gSugar: 7gVitamin A: 9956IUVitamin C: 14mgCalcium: 33mgIron: 1mg
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