Carrot and orange soup recipe

2 ratings Rate
  • Serves 4
  • 30 mins
  • 189 calories / serving
  • Freezable
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carrot soup flora h

Heat the Flora Cuisine in a pan, add the onion and cook, stirring occasionally, until soft but not brown.

Add remaining ingredients, cover and bring to the boil.

Reduce the heat and simmer gently for about 20 minutes or until the vegetables are tender.

Leave to cool slightly before tipping into a blender or food processor and pureeing until smooth.

Return to the pan, season to taste and add a little extra stock to thin the soup if required. Heat through and serve.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 1 tbsp Flora Cuisine
  • 1 large onion, chopped
  • 225g (8 oz) potatoes, peeled and cut into dice
  • 450g (1lb) carrots, peeled and cut into dice
  • 300ml (½ pint) semi skimmed milk
  • about 600ml (1 pint) Knorr chicken or vegetable stock
  • grated rind and juice of 2 oranges
  • black pepper
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  • Energy 794kj 189kcal 9%
  • Fat 5.1g 7%
  • Saturates 1.5g 8%
  • Sugars 17.4g 19%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 28g Protein 5.2g Fibre 5.3g

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