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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.

INGREDIENTS

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

OTHER INFO

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

NUTRITIONAL INFO

PER MEAL
Calories 284
MED Sugars 32.77g
LOW Fat 12.85g
MED Saturates 6.87g
LOW Salt 1.15g
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STEP 01

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Chop up the veg

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

STEP 02

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Once melted, add onion and stir.

STEP 03

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

Stir together. Cook for five minutes.

STEP 04

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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.

STEP 05

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.

STEP 06

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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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