Soups have always been a favorite in our family. My mum loved making soup - beef and barley, schoon, okra, metagee, congee, split pea and many more... It's the ideal one pot meal, both nourishing and inexpensive. If your kids don't like vegetables, then please try this recipe for carrot soup. I've taught it in my kid's cooking classes and even the 5 year olds can't get enough of it, their parents are amazed! This basic technique can be used for most veggies (leeks, potatoes, butternut squash, zucchini, mushrooms, tomatoes), just sweat in oil or butter, simmer in broth or water, season and puree if desired. Couldn't be easier!
If you like pureed soups, then you will need a blender or hand held stick (immersion) blender.
Carrot Soup
Ingredients:
2 tablespoons oil or butter
1 lb. carrots, peeled and thickly sliced
1 onion, peeled and chopped
4 - 5 cups chicken/vegetable broth or water
salt and pepper
1/2 cup milk (optional)
- Heat the oil or butter in a large pot with lid. Add the sliced carrots and onions and reduce heat to medium. Cook for 5 - 10 minutes covered, stirring occasionally, but be careful not to brown. This is an important step because it brings out all the flavors of the veggies.
- Add the broth or water (I use water with a couple of spoons of bouillon)
- Bring to the boil, then reduce heat to simmer and partially cover. Cook for 20 - 30 minutes or until veggies are tender.
- If using blender, puree soup in batches or use in immersion blender in the pot until smooth and creamy.
- You can add some milk or extra water to adjust the thickness of the soup to your liking. Season with salt and pepper.
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