Wednesday 6 December 2017

Carrot and Chestnut Soup

carrot and chestnut soup

This warming soup combines classic festive flavours and is so lovely at this time of year. If you're looking for a crowd pleasing Christmas starter then this might just be the soup for you- simply jazz it up with a decoration such as sage leaves or star shaped gluten free bread croutons on top. It can be made in advance, freezes well and can be easily doubled (or more) to cater for a group.

Three great health benefits: boosts immunity, good source of fibre, beneficial for eye health

Serves 3

500g carrots, roughly chopped into bitesized pieces
2 tbsp olive oil
Sea salt and black pepper
1 onion, finely chopped
4 sage leaves, roughly chopped
180g cooked chestnuts
1 litre vegetable stock

1) Preheat oven to 180 degrees C.
2) Place the carrots in a roasting tin, season with salt & pepper and drizzle with 1 tbsp of the olive oil, ensuring all of the pieces are evenly coated. Roast for 20 minutes. (You can do this step in advance, if desired).
3) Heat 1 tbsp of the olive oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes, until softened.
4) Add the sage leaves and lightly fry for a further minute, before adding the roasted carrot (including any remaining oil from the roasting tin), chestnuts and vegetable stock.
5) Simmer for 15-20 minutes, stirring occasionally.
6) Transfer to a blender and blend until smooth. Reheat to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

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