Saturday Lunch
Of course I was clearing out the fridge as I do, you know Waste Not Want Not
I had 3 sticks celery
4 large carrots
1 red chili
2 small onions
2 cloves garlic
1 courgette
Sea salt and freshly ground black pepper
1 tablespoon Chicken stock powder
About 6 leaves of mint
1/2 orange juiced
70 gms butter
Extra Virgin Coconut Oil
The Coconut Oil, Mint and Chili were ingredients, I don't normally add to my Carrot soup
but Wow... which extra addition made it special, I'm not sure but it was just divine
I think the addition of that extra chili
and the mint at the last moment, really enhanced the flavours
By the way it wasn't hot, just flavourful
Will make this again
Gluten free of course…plus using the Extra
Virgin Coconut Oil was an added extra, not only tasty but also very good for
you
It will pass the Health Food Police
Just don't mention the butter!!!
I’ve started blitzing the vege for my soups and meat sauces recently, particularly good if you want to slip added vege, to hide from kids.
Method
So I melted the butter in a pot
In the food processor I added
2 cloves of garlic chopped
Onions chopped
Celery chopped
Courgette chopped
Whiz them up and add to pan
Season with S & P
Sauté till just soft
Meanwhile chop carrots and half of the
chili
Add to food processor and whiz up
Add to pot
Season with chicken stock powder
Add orange juice
Stir and sauté for a few minutes
Cover with hot water and bring to a simmer
Simmer for about 15 minutes
Just before serving
Add Extra Virgin Coconut Oil
Chop the mint leaves and the rest of the chili
Pour soup into blender
Add mint and chili
Blitz to smooth
Taste and adjust seasoning if needed
If it too thick just add a little extra hot water
I served with Cheese scones
Hot from the oven
Time to go shopping and fill the fridge
again
Yum
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