Carrot and Red Pepper Soup

Ingredients

  • 1 or 2 cloves of garlic
  • 1 onion
  • 3 carrots – organic pref.
  • 1 red pepper
  • 1 medium potato
  • Vegetable stock cube
  • Pinch of pepper/salt
  • Oil/butter for sauté

 Method

  •  Sauté the chopped garlic and onion for 2 mins in a saucepan (without colouring
  •  Add 500ml boiling water to stock cube
  •  Roughly chop vegetables and add to pan along with stock & seasoning
  •  Simmer gently for 45 mins,
  •  When cooled liquidise to make a thick soup
  •  Eat while hot with fresh crusty bread – or freeze