Trio Soups

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 Ingredients

Tomato Soup

  • 2 carrots, cut into chuncks
  • 2 sticks of celery, cut into chuncks
  • 2 medium onions, cut into chuncks
  • 2 cloves of garlic, sliced
  • 2 tbsp olive oil
  • 2 vegetable stock cubes
  • 400 g tinned plum tomatoes, cut into chuncks
  • 3 large ripe tomatoe, cut into chuncks
  • ½ a bunch of fresh basil

Sweet potato soup

  • 500g sweet potatoes peeled and cut into chunks
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, cut into chunks
  • 10g fresh ginger
  • 200ml coconut milk
  • 1 tbsp curry
  • 2 vegetable stocks
  • 10g fresh coriander

Carrot soup

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 pepper, chopped
  • 1 potato, chopped
  • 450g carrots, peeled and chopped
  • 2 vegetable stocks
  • handful coriander 

Direction:

Tomato soup. Put the vegetable stock cubes into a pan and pour 1.5L water and add all the ingredients. Cook for about 10 to 15 minutes, until the carrots have softened but still holding their shape.  Leave to cool a little and use a hand blender to process until smooth.

Sweet potatoes. Put the vegetable stock cubes into a pan and pour 1l water and add all the ingredients. Cook for 10 minutes until the vegetables and soft. Leave to cool a little and use a hand blender to process until smooth.

Carrots soup. Put the vegetable stock cubes into a pan and pour 1.2l water and add all the ingredients. Cook for 10 minutes until the vegetables and soft. Leave to cool a little and use a hand blender to process until smooth. Enjoy !!!

 

 

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