Carrot & ginger soup
Sometimes there's nothing better than tucking into a steaming bowl of soup to warm you up on a cold day...and it's so easy to make!
- 1 tbsp olive oil
- 1 small tiger baton
- 1 onion, sliced
- 1 inch fresh ginger
- 250g carrots, roughly sliced into rounds
- 1 vegetable stock cube
- 1L boiling water
- 400g cannellini beans in water
- Preheat the oven to 180ºC. Roughly cut the tiger baton into even-sized big croutons. Spread them out on a tray and drizzle 1 tbsp of olive oil over the croutons, toss to coat. Cook in the oven for 10 minutes (or until crispy and golden). Set aside when done.
- Prepare your ingredients for the soup. Chop your onion, ginger and carrots. Then add 1 tbsp of olive oil to a saucepan before cooking the onion until soft. Add the ginger and cook for another couple of minutes.
- Now add the carrots to the saucepan. Season with salt and pepper, then stir the vegetables to mix in the seasoning. Pour in the water and add the vegetable stock cube, bring to a simmer and cook for 5 minutes.
- Add the beans and cook for 10-15 minutes. Check that the carrots are soft and tender before blending until a smooth consistency.
- Serve in four bowls. Top with your croutons and add any other garnish of your choice for extra flavour (coriander, parsley etc.).
Find more delicious recipes @ualcatering
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