Carrot and Orange Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 30 | g | FLORA Buttery Spread 2kg |
| 375 | g | Onions chopped |
| 550 | g | Potatoes peeled & diced |
| 1.1 | kg | Carrots |
| 750 | ml | Semi skimmed milk |
| 1125 | ml | KNORR Paste Bouillon Clear Chicken |
| 350 | ml | Water |
| 4 | pc | Orange zest and juice of |
Preparation
Advance preparation
Warm the serving bowls.
Method
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.
Healthy Hint
Serve with a 80g freen salad and keep salt to a minimum.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
