Carrot and Sage Soup
While we’re all on the detox from Christmas, I’m sure many of us are trying to cut some calories from our day-to-day foods, but why should that mean we have to forfeit the delicious taste of homecooked lunches and dinners? Nobody wants to be swapping their warm wholesome evening meal for a boring salad after spending all day out in the winter cold!
I’d picked up a lot of leftover cheap veg from Asda after Christmas and needed to come up with some easy ways to use it up, so using my brand-new blender (thanks, Mum!) soup seemed like a pretty good option. This is a great meal prep to be done in advance as it can be frozen in portion/family sized tubs and then just put into a pan frozen and gently reheated.
Total Time: 45 minutes
Yield: 4 Portions
- Two medium potatoes
- One large white onion
- 2 Sprigs of fresh sage
- 600g Carrots
- 2 Vegetable stock cubes
- Salt and pepper to taste
- 2 Cloves garlic
- Peel your potatoes, onion and carrots and chop them into small-ish chunks, about 5cm x 5cm is fine.
- Peel your garlic, and finely chop it along with your fresh sage.
- Add all your ingredients to a large pan and cover with water, then add your stock cubes and place on a high heat to bring to the boil.
- Leave to simmer until all the vegetables are nice and soft, you may need to top up with water throughout.
- Place into a food processor or blender and blend until smooth, if your soup is really thick, add some boiling water.
- Season to taste, then serve! If you’re freeing some, simply tub up, leave on the side to cool down to room temperature, then lid and freeze. The fresh soup will last up to three days in the fridge.
How did it go? Let us know! Share your foodie makes with us in instagram with #HBivore.