Recipe from Able Community Care
Recipe published in Feast, Issue 36 – May 2019
Serves Three – Four
1 small onion
25g of butter
850ml of chicken stock (if using stock cubes, use 2)
1 bay leaf
Salt and pepper to taste
1. Peel and slice the carrots and onion
2. Melt the butter in a pan and add the vegetables. Cover and cook gently for 5 minutes
3. Pour in the chicken stock, add the orange peel, bay leaf and seasoning. To add a twist you could use a teaspoon of cumin to the onions and carrots, for a warmer flavour
4. Cover and simmer for approximately 12-15 minutes. Remove the bay leaf and either sieve or liquidize the soup in a blender.
This soup freezes well.