Calories
Protein
Carbs
Fats
CARROT, APPLE & CHERVIL SOUP (V) (VN)
Servings: 2
Nutritional values per serving:
calories 236, protein 2.5g, fat 14g (saturated 1.9g), carbs 21g (sugar 18g), sodium 108mg
INGREDIENTS
- 1 onion, diced
- 2 tbsp olive oil
- 300g carrots, peeled and sliced
- 1 granny smith apple, peeled, cored & sliced
- 1 stick celery, sliced
- 1 clove garlic, sliced
- 2 litres vegetable stock
- 2 tbsp fresh chopped chervil (alternatively use parsley, tarragon or basil)
- salt & freshly ground black pepper
garnishes
- chervil leaves
- drizzle of extra virgin olive oil (optional)
- 1 tbsp natural yogurt or vegan yogurt (optional)
METHOD
- Warm the olive oil in a large saucepan on medium heat. Sauté the onion for 6-7 minutes until soft, but not browned.
- Add the carrot, apple, celery and garlic and sauté for a further 3 minutes, stirring regularly.
- Add the vegetable stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 15- 20 minutes until the carrots are soft.
- Add the soup to a blender and blitz until smooth. Alternatively use a stick blender and puree the soup in the saucepan. Add extra vegetable stock if you prefer a thinner consistency.
- Pour the soup back into the saucepan, add the chervil, season with salt and pepper to taste and re-heat.
- Garnish and serve.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food