Ingredients (serves 4):
- 4 carrots – sliced
- 6 tomatoes – sliced
- 1 yellow pepper – sliced
- 1 onion – sliced
- 2 vegetable stock cubes
- 1/2 pot of double cream
- 1 teaspoon of chilli flakes
- 1 teaspoon of parsley
Put a little oil in a pan and fry off the onions for 30 seconds. Then add the carrots, tomatoes, yellow pepper, onion, chilli flakes and parsley along with the 2 vegetable stock cubes and 600ml of boiling water. Bring the mixture to the boil and then reduce to a gentle simmer for around 30 minutes, stirring ocassionally. Season to taste throughout.
After 30 minutes, remove the pan from the heat and allow to cool for a couple of minutes. Blend the soup by using either a hand blender or a food processor until perfectly smooth. Return the soup to the pan and bring back to a gentle simmer. Use a table spoon to remove any of the residue on the top of the soup. Stir in the double cream and simmer for a further couple of minutes.
Serve up hot in bowls with some crusty bread for dipping! Enjoy!
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