Herbs & Spices

Parsley & Carrot Soup

1 teaspoon vegetable oil
1 onion, chopped
1 pound carrots, peeled, chopped
3 cloves garlic, crushed
1 1/2 pints vegetable or chicken stock
2 bay leaves
2 tablespoons chopped parsley
Salt and pepper
Cream or Soya cream, to garnish

Heat oil in a large pan and gently sauté the onions for 5 minutes. Add the chopped carrots and garlic and continue to cook for a further 15 minutes, stirring occasionally. Add the stock, bay leaves and parsley, reserving a small amount for garnish. Simmer for 20 minutes, then puree in a blender. Adjust the seasoning and add more stock, if required for desired consistency. Serve garnished with chopped parsley and a swirl of cream.

Serves 4.

From www.vegsoc.org.

<< White Beans & Parsley | Main | Parsley Jelly >>