We thought this was an exceptionally tasty, very fragrant and homely soup. After choosing carrot and potato soup from a pub menu, we though it deserved to be recreated at home.
We came up with this version which we think is very close in taste.
It's not only economical, but very low in calories too.
The ingredients made 1.5 litres of soup, about six portions at around 150 calories each. Serve with crunchy toast or a roll and butter.
CARROT & POTATO SOUP
Makes 6 servings
6 large carrots, diced
3 large potatoes, diced
2 large onions, diced
1 celery stick finely chopped
a few green cabbage leaves, sliced
1 litre of vegetable stock
2 cloves garlic
one teaspoon dried oregano
half teaspoon dried basil
half teaspoon dried thyme
Place a small amount of oil in a large saucepan, heat then add the diced onions. Cook gently with the lid on until the onions are softened.
Add the celery, carrots and potatoes and continue to cook gently with the lid on - for another five minutes.
Add the garlic and herbs and stir for a minute or two.
Pour the vegetable stock into the saucepan, add the cabbage leaves and stir. You may need to add a little more water to cover the vegetables.
Bring to the boil, then simmer for 20 minutes. Turn off the heat and allow to cool slightly.
Remove a third to half of the diced vegetables, then blend the rest.
Replace the diced vegetables, and taste for seasoning. If using a bought vegetable stock, you may not need to add any more salt.
****Do you know how many calories you can eat each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
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