Ingredients
-
250g peeled carrot
-
salt
-
black pepper
-
20g olive oil
-
50g peeled and diced onion
-
1 knob (20g) of ginger
-
1l vegetable stock
-
2 zest and juiced lemons
-
(for garnish) fresh coriander
-
(for garnish) sourdough bread chunks
Directions
Hearty and nutritious, this soup is easy to digest and packed with antioxidants, potassium and dietary fibre.
Ingredients
Adjust Servings:
| 250g peeled carrot | |
| salt | |
| black pepper | |
| 20g olive oil | |
| 50g peeled and diced onion | |
| 1 knob (20g) of ginger | |
| 1l vegetable stock | |
| 2 zest and juiced lemons | |
| (for garnish) fresh coriander | |
| (for garnish) sourdough bread chunks |
Steps
|
1
|
Heat the vegetable stock on the stove. Cut the carrots into small cubes, transfer to a heatproof bowl, season with salt, black pepper and add some olive oil. |
|
2
|
Add the onions and ginger and steam in the microwave oven by touching "MICRO POWER" to select cooking time of 10 minutes. |
|
3
|
Place the carrots into the high power blender and add the vegetable stock. Blend till the mixture is smooth and without lumps. |
|
4
|
Add the zest and juice of 2 lemons. Blend again and then pour into a bowl. Garnish with fresh coriander and serve with sourdough bread chunks as a meal. |
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