Difference between revisions of "Carrot and ginger soup"
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(Created page with " Other recipes | Soup recipes = Carrot and ginger soup = Adapted from instruction book from [https://www.sainsburys.co.uk/gol-ui/recipes/carr...") |
(→Ingredients for 4) |
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== Ingredients for 4 == | == Ingredients for 4 == | ||
| − | * 15ml olive oil | + | * 15ml olive oil. |
| − | * 1 onion, sliced | + | * 1 onion, sliced. |
| − | * | + | * 5cm fresh ginger. |
| − | * 500g carrots, roughly sliced into rounds | + | * 500g carrots, roughly sliced into rounds. |
| − | * 1 litre of stock | + | * 1 litre of stock. |
| − | * 400g Cannellini Beans in Water | + | * 400g Cannellini Beans in Water. |
== Directions == | == Directions == | ||
Revision as of 09:33, 14 September 2024
Carrot and ginger soup
Adapted from instruction book from Carrot and ginger soup. Untried yet.
Ingredients for 4
- 15ml olive oil.
- 1 onion, sliced.
- 5cm fresh ginger.
- 500g carrots, roughly sliced into rounds.
- 1 litre of stock.
- 400g Cannellini Beans in Water.
Directions
- Heat pan, fry onions in oil.
- When translucent, add the ginger and cook for 2 minutes.
- Cook the carrots in the pot and ensure they are covered in the oil.
- Add the stock and bring to the boil. Simmer for 5 minutes.
- Add the beans in the water and cook for 10 minutes.
- Pour into a blender or use a stick blender to produce a smooth soup.
Divide half the soup between two bowls and save the rest to be reheated later in the week, for lunch. I'm trying with Dough balls.
