Ingredients
- 1 Small (60g) Onion
- ½ Tablespoon (5g) Vegetable Oil
- 1 Large (200g) Potato
- 3 Large (420g) Carrots
- 2 (14g) Reduced Salt Vegetable Stock Cube
- 2 Pints (1,200ml) Water
- 2 Tablespoons (30ml) Semi Skimmed Milk
- 1 Pinch Ground Black Pepper
Method
- Peel and chop the onions and potatoes and wash and chop the carrots.
- Heat oil in a large pan then add onions and fry until golden.
- Dissolve stock cubes in boiling water then add to the pan along with carrots and potato.
- Bring to the boil, then lower heat and simmer for 30- 35 minutes until vegetables are soft.
- Allow the soup to cool a little and then mash or put through a blender or sieve.
- Add the milk and black pepper to taste then reheat ready to serve. Don't allow the soup to boil as the milk may curdle.
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