Carrot & Cumin Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 30 | g | KNORR Paste Bouillon Vegetable 1kg |
| 1.3 | l | Water |
| 200 | g | Onions roughly chopped |
| 950 | g | Carrots roughly chopped |
| 5 | g | Cumin seeds |
| 100 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
Preparation
Advance Preparation
Clean and prepare vegetables. Pre-heat oven to 180ºC (350ºF) gas 4.
Method
1. Place the chopped onions, carrots, cumin seeds into a deep oven proof dish. Cover with foil and place
in the pre-heated for 30-40 minutes or until the carrots are soft.
2. Prepare KNORR Vegetable Stock by whisking the bouillon directly into boiling water until dissolved.
3. Once carrots are soft, remove foil and place in a suitable saucepan then add in the boiling stock and
KNORR Meadowland Cream. Liquidise until smooth.
4. Serve.
Handy Hint
Serve this soup with wholemeal bread spread with FLORA.
Healthy Dietary Advice
Added salt is not recommended but if used keep to a minimum. Try mixing in a spoonful of peanut butter to individual portions if extra calories are required.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
