MY WEBSHOP IS LIVE.
Go to my webshop via this link. I am so excited about this now and hope that you like it too.
Well as I promised I am going to share my Carrot Soup recipe as this was the recipe I had the most requests for. The problem with writing down a recipe for soup is that I never measure anything when I am making soup. I tend to judge from the look , consistency, colour and taste of the soup as I prepare it. However, I have tried to write a recipe which can be altered as you go so that you achieve the soup you want. Soups are so versatile and easy to make. I try to make soup on a regular basis as I really enjoy the fact that the children are getting several vegetables in one go but as I blend them they don’t even realise they are eating a vegetable which they would normally turn their nose up at and refuse to eat. A sneaky way to have them eat their vegetables but it works all the same and I don’t think I am the only parent who does this. Am I?
- 4 carrots
- 1 onion
- 1 sweet potato
- 1/2 red pepper
- 500ml water
- 1 vegetable stock cube
- Peel and chop the onion and sweet potato.
- Chop up the carrots and red pepper.
- In a pan, add all the chopped vegetables, the water and the stock cube.
- Bring to the boil, then simmer for 10-15 minutes.
- Allow to cool before blending to a smooth consistency.
- Serve warm with crusty homemade rolls.
Nutritionally, this soup is a very healthy option as the fat and calories are very low which is great if you are watching your calorie intake. The sodium is quite high but I have used a stock cube in the recipe. The vitamins are at a good level in the soup as none of the water soluble vitamins are lost due to it being a soup – no cooking water is thrown down the drain. I have added the nutritional information below for your perusal as I can not sing the attributes of soup making and benefits enough.
Calories 82.8, Total Fat 0.9 g, Saturated Fat 0.4 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 0.0 g, Cholesterol 0.0 mg, Sodium 457.4mg, Potassium 337.2 mg, Total Carbohydrate 17.6 g, Dietary Fibre 3.6 g, Sugars 6.2 g, Protein 1.9 g, Vitamin A 298.3 %, Vitamin B-12 0.0 %, Vitamin B-6 12.3 %, Vitamin C 79.8%, Vitamin D 0.0 %, Vitamin E 2.7 %, Calcium 3.4 %, Copper 5.6 %, Folate 6.4 %, Iron 2.9 %, Magnesium 3.8 %, Manganese 13.1 %, Niacin 4.8 %, Pantothenic Acid 4.1 %, Phosphorus 4.3 %, Riboflavin 5.6 %, Selenium 0.7 %, Thiamin 5.7 %, Zinc 2.1 %.
When you make soup the flavours can be whatever you like. From Curried Butternut Squash Soup which is one of my favourites but I never make it because I hate prepping butternut squash to Oxtail Soup which I hate and my husband loves. (I never make this one either – YUCK). If there is any soup left over – which doesn’t happen very often I will either use it the next day as a sauce with pasta or freeze it for another time. My problem is I tend to not label food leftovers when I put them in the freezer and then spend the next few weeks trying to remember what is in the bags etc., in the freezer. Not a very organised person with this but I tend to pull a bag or box out of the freezer and use it then inform my husband what we are having for dinner just as we are dishing the meal up. Nothing like a surprise is there. One day he might end up with custard on his pasta – Hehehe!!
Now I am off to work on my Halloween recipe book and then start adding some other codes and links to my website and webshop. Let me know what you think about my webshop and if you have any ideas how I can change it etc., please feel free to comment.