Carrot, Apple, and Ginger Soup

You can freeze this soup in portions easily once it has cooled to room temperature. If you use low salt stock cubes then this is also a great dish for weaning.

Ingredients

  • 6 medium carrots, peeled, and sliced
  • 2 sticks celery, chopped
  • 1 medium onion, peeled and sliced
  • 1 knob of fresh ginger (about the size of your thumbnail), grated
  • 1 medium apple, chopped
  • 1 litre vegetable stock
  • 1 tbsp vegetable oil
  • salt and pepper to taste

Instructions

  1. Put the pot on the hob on a medium heat, add the vegetable oil then the ginger and onion, stir well.
  2. Add the celery and carrots to the pot and stir.
  3. Add the apple to the pot and stir around.
  4. Pour the stock over all the vegetables and bring the pot to a simmer.
  5. Cover the pot with the lid and leave to simmer for approximately 45 mins.
  6. After which time the vegetables should all be tender.
  7. Turn off the pot and leave for 15 mins before blending.
  8. Season to taste before serving.