|
|
|
 |
|
|
Rosie's Carrot Soup
|
 |
|
2 vegetable stock cubes
6 medium carrots
4-5 sticks Celery
1 large onion
chopped parsley
small pinch of sea salt
and pepper to taste
1 small carton of bio live natural yogert
|
Put 2 pints of water in a saucepan, add vegetable stock cubes, and turn on heat.
Clean and finely slice carrots - celery - onion - chop parsley. Add to water. Add salt and pepper.
Bring to boil and simmer for 10 minutes. Turn off the heat and cool for a few minutes.
Then carefully add the soup in two sessions to a blender and blend. Add the yogert and stir well.
Serve with flat bread.
I hope you enjoy. My three-year-old grandson asks me to make it every week!
|
 |
Preparation Time: 25 minutes |
Serves: 5 to 6 |
| Recipe Origin: United Kingdom |
|
Submitted by: |
|
Rosie
United Kingdom |
|
|
|
|
| This recipe has been viewed 3509 times. |
|
|
|
