| A soup to end all soups. You'll make this one again. One of my family's favourites. Very easy to make - only takes 30 minutes to prepare. |
| Ingredients 2 medium carrots 3 Corn cobs 2 medium potatoes 1 medium sized onion 4 sticks of celery 1 tablespoon of chopped parsley 1 litre chicken stock. (if you don't have chicken stock use 1 litre water and 2 chicken stock cubes) Small quantity of Olive Oil Salt and Pepper to taste. |
| Method Slice the onion and saute in olive oil in a large saucepan,(about five minutes) Remove the corn from the cob using a knife, slice the carrots, potatoes, and celery pieces and add these ingredients and the parsley to the saucepan. Turn and heat ingredients for another minute, then add 1 litre of chicken stock, or alternatively, stock cubes and 1 litre of water. Bring to boil and simmer with saucepan covered, for 15 minutes. Strain and use a processor to blend the solids, and then return them to the liquid. Serves six. Enjoy |
| Nutitional Information Carrots are an excellent source of Vitamin A moderate source of Vitamin C and fibre, and a high beta carotene level,(the highest of any vegetable) |
| Other Recipes | Wine Trifle | Feijoa Jam | Zucchini and Parmesan Cheese | | Lemonade Scones | Roast Potatoes | |