Chantenay Carrot and Pea Soup

Ingredients

1 bag of Chantenay Carrots
1 Onion
750 ml of vegetable stock (I use Knorr Stock Pots)
Garden Peas
Salt and Pepper

1. Top and tail the carrots, you can peel them but I left the skin on.
2. Fry the onions for couple of minutes then add the carrots

3. Pour 500ml of the stock into the pan and cook until carrots are soft.

4. Once soft blitz the soup until smooth and add the remainder of the stock. If you don't like your soups thick just add boiling water until it is the consistency you like. Add salt and pepper to season, you can also add herbs if you like.

5. Finally add the peas and warm through.

 I got 7 servings from this soup and it was delicious.

Slow roasted tomato and basil soup

Ingredients 

2lbs of Vine Ripened Tomatoes

500 ml of Vegetable Stock

Garlic

Salt

Fresh Basil

1. Preheat the oven to 150c, slice all the tomatoes in half place in an oven proof dish and sprinkle with salt and garlic granules. You can also use fresh garlic either by crushing it or roasting a few cloves whole.

2. Roast tomatoes for 80 minutes.

3. Heat the vegetable stock in a pan.

4. When heated add the tomatoes and simmer for 5 minutes.

5. Remove from  heat and blend until smooth.

6. Roughly chop the fresh basil

7. Add the bail and simmer for 10-15 minutes.

The enjoy your tasty, healthy, syn free soup.