Refine Search by:

Duo of Carrot and Pea Soups

Serves 4

Ingredients

  • CARROT SOUP
  • 1 onion, diced
  • 500g carrots, peeled and diced
  • 2 1/2 cups chicken stock
  • 1 tablespoon finely chopped fresh mint
  • 1/2 cup Australian light sour cream
  • PEA SOUP
  • 1 onion, diced
  • 500g frozen peas
  • 1 1/2 cups chicken stock
  • 1 tablespoon finely chopped fresh chives
  • 1/4 cup Australian light sour cream
Download Recipe (PDF)

Method

  1. CARROT SOUP - Cook onion and carrots in a little water for 5 minutes. Add the stock and simmer covered for 15 minutes until tender. Puree and return to a clean saucepan. Add the mint and sour cream and season to taste. Reheat without boiling.
  2. PEA SOUP - Proceed as for carrot soup, substituting the above ingredients.
  3. TO SERVE - Place each hot soup into a jug and pour simultaneously into serving bowls to achieve a two-tone effect. Serve with a swirl of sour cream.

Tips / Handy Hints

CARROT SOUP - Cook onion in a covered dish with a little water on High(100%) for 2 minutes. Add carrots and stock and cook on High(100%) for 6 minutes or until tender. Strain vegetables through a sieve, reserving liquid, and puree until smooth. Add reserved liquid and puree until blended. Add mint and sour cream and reheat on Medium(50%) for 1 minute. PEA SOUP - Proceed as for microwave carrot soup substituting above ingredients.

Nutritional Information

Nutrients per serve:
Energy (kj) 1265
Protein (g) 12
Fat, Total (g) 19
Carbohydrates (g) 22
Sodium (mg) 0
Calcium (mg) 156
Iron (mg) 0

Comments

Join the discussion
×
RSS Feed