|
|
|
|
|
Honeyed Carrot & Potato Soup
- 1 large onion, chopped
- Oil-Water Spray (page 160)
- 1 litre fat-free chicken stock
- 500 g carrots, peeled and chopped
- 1 large potato, peeled and chopped
- good pinch of nutmeg
- ½ teaspoon garlic salt
- 1 teaspoon dried chives
- freshly ground black pepper
- 3 tablespoons honey
- 1 cup skim milk
- 1/3 cup skim milk powder
- 1 teaspoon cornflour
Sauté onion in a little Oil-Water Spray for 5 minutes. Add stock and all ingredients except milk, milk powder and cornflour. Bring to a boil, lower heat to medium-low and simmer for 25 minutes, stirring occasionally until carrots and potatoes are tender.
Purée soup (it will be quite thick) in a blender or food processor and return to pot. Whisk together milk, milk powder and cornflour, and add to pot.
Gently reheat - do not allow to boil. Serve with extra chives sprinkled on top if desired.
Serves 6
per serve: Kilojoules: 523 Calories: 125
Fat.' 0.3 g Saturated fat: 0 g Fibre: 3 g Carbohydrate: 26 g
Protein: 5.2
|
|
|
| |
|
