Carrot and Apple Soup with Star Croutons
Serves: 6
Preparation: 35 minutes
Cooking Time: 20 minutes
Ingredients
- 450g (1lb) Co-operative carrots
- 1 medium onion
- 1 apple, eg braeburn
- 15ml (1tbsp) Co-operative olive oil
- 1 vegetable stock cube
- 3 - 4 slices Co-operative white bread
Method
-
Peel and slice the carrots. Peel and finely chop the onion. Chop the apple, removing the core and pips. Place everything in a large saucepan with the olive oil.
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Fry gently for approximately 5 minutes, turning at regular intervals. Crumble the stock cube into 1.2ltr (2pt) water and pour over the vegetables. Cover and simmer gently for 30 minutes until the vegetables are soft. Cool a little.
-
Purée in a food processor or liquidiser until smooth.
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When completely cold, place in a lidded plastic freezer-proof container. Place in the freezer for up to 6 weeks.
-
Remove the day before and allow to defrost. Reheat gently, ensuring it is piping hot. Add a little more stock if necessary.
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To make the stars, remove crusts from the bread, cut 2 stars from each slice. Lightly toast each side until golden.
- Serve with a star crouton and a swirl of cream if desired.
