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Carrot, Apple and Celery Soup

Carrot, Apple and Celery Soup

Uses up fruit and veg that you may have lying around and tastes great. Full of vitamins and good stuff.


1 carrot, peeled and chopped into bits
1 stick of celery, chopped into bits
1/2 an onion, sliced
1/2 a peeled and chopped apple-granny smith's are good, or whatever you've got lying around.  (And when I say peeled, you can just chop off the skin)
chunk of butter (about as big as a matchbox and real butter not margarine)
1 small clove of garlic, chopped
300ml veg stock (crumble stock cube into jug and add boiling water-I usually use two stock cubes for a fuller flavour)
optional:  big pinch of dried tarragon
optional:  couple of bay leaves


For 1
Vegan: No (But you could use olive oil instead of butter)
Vegetarian:  Yes 
Cooking level:  Easy
Time to prepare: 15 mins


Calories 284
MED Sugars 32.77g
LOW Fat 12.85g
MED Saturates 6.87g
LOW Salt 1.15g
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Chop up the veg

Melt butter in small sauce pan over medium to high heat.



Once melted, add onion and stir.



After a couple of minutes, add celery, apple, carrot and garlic.

Stir together. Cook for five minutes.



Add 300ml stock and stir.

If you're using the optional ingredients, push a couple of bay leaves in to the mixture, and sprinkle tarragon into it. Grind a little pepper and salt in there as well. Mix well.


Turn down the heat so it's halfway down and put the lid on, leaving a small gap for steam to come out. Simmer (gently boil) for about 10 minutes.



If you've put bay leaves in, fish them out and throw away. If you like it chunky, pour it into a bowl, otherwise, quick blend (about 10 seconds) until it's smooth.

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