Courgette and Fennel Soup
INGREDIENTS
- 3 Medium Potatoes
- ½ Onion (as tolerated)
- Garlic (as tolerated)
- 1 Bulb Fennel
- 2 very large Courgettes or 4 Medium
- 1 ½ Pints of Vegetable Stock
- Oil
- Basil
DIRECTIONS
Fry onion and garlic in the oil for a few minutes, add potatoeswhich have been peeled and cut into chunks, and courgettes and fennel which have been sliced. Add the stock and the basil and bring to the boil, simmer till the vegetables are cooked. When soup has cooled down sufficiently, blend. Reheat to serve
Artichoke and Carrot Soup
INGREDIENTS
- ½ Onion (as tolerated)
- Garlic (as tolerated)
- 280g Carrots peeled and chunked
- 1 ½ pints of Vegetable Stock
- 2tsp Coriander
- 1 Tin of Artichoke Hearts drained
- Oil
DIRECTIONS
Sauté onion, garlic and coriander in oil, then add carrots and
stock and bring to the boil, turn down heat and simmer. After
about 10 minutes add the drained artichoke and continue
cooking. When the carrots are cooked turn the heat off and let
the soup cool enough to blend. When ready to serve reheat.
