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