Carrot and Orange Soup

Ingredients

You will need: 

• 2 tsp olive oil
• 1 medium onion, chopped
• 4 medium carrots, peeled and sliced
• 1 leek, washed and finely sliced
• the juice and zest of 1 orange
• 75g pudding rice
• 1 tsp honey
• 1 litre vegetable stock (try to use low-salt stock)
• freshly ground pepper
• 1 tbsp chopped coriander

 For garnish

• wholemeal croutons and a few sprigs of coriander

Method

1. Heat the oil in a pan, add the chopped onion and cook over a medium heat to soften the onion but do not let it brown.
2. Next, add the carrots, leeks and the juice and zest of the orange.
3. Take a piece of moistened greaseproof paper roughly the size of the pan lid. Lay the paper in the pan, straight on top of vegetables, to cover them and allow the vegetables to cook gently in their own steam and keep their flavour.
4. Cook like this for 5 minutes, then take away the greaseproof paper and add all the other ingredients. Allow the soup to simmer, with the pan lid on, for about 20 minutes until all the rice and carrots are cooked.
5. If possible, liquidize the soup. You can make the soup a little thinner by adding either water or skimmed milk. Serve sprinkled with wholemeal croutons and coriander.

Nutritional information

Allergy advice

Contains: milk. Some stock cubes contain wheat

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start. Children under 12 months should not be given honey.