Carrot and Orange Soup

Ingredients (10 portions)

Amount	Measure	Name
30	g	FLORA Original 500g
375	g	Onions chopped
550	g	Potatoes peeled & diced
1.1	kg	Carrots
750	ml	FLORA pro.activ Milk 1ltr
1125	ml	KNORR Clear Chicken Bouillon
350	ml	Water
4	pc	Oranges zest and juice of

Preparation

Advance preparation
Warm the serving bowls.

1.Melt the Flora Original spread in a pan, add the onion and cook, stirring occasionally, until soft but not brown.
2.Add remaining ingredients, cover and bring to the boil. Reduce the heat and simmer gently for about 20 minutes or until the vegetables are tender.
3.Leave to cool slightly before tipping into a blender or food processor and puréeing until smooth.
4.Return to the pan, season to taste and add a little extra stock to thin the soup if required.
5.Heat through and serve as required.

Typical Nutrient Values per serving
164 Calories, 16.0g sugars, 4.2g fat, of which saturates 1.6g, 0.88g salt (based on sodium).