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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:

United Kingdom
This recipe has been viewed 2538 times.


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