Carrot, Orange and Tomato Soup

Refreshing when eaten cold on a warm summer’s day

  • 2 large carrots- sliced
  • 6 cherry tomatoes with a good flavour – halved
  • Juice and rind of 2 oranges
  • 1 large potato – cut into cubes
  • 1 onion – chopped
  • 1 litre of stock made from Swiss bullion or vegetable stock cubes.

Put everything together into a pot, bring to the boil and then simmer until vegetables are cooked.

Blitz, season to taste, and cool.

Serve chilled with some nice bread.

Number of portions: 2 large bowls full.

Why is it eco-friendly?

This recipe began with the question, “What do I have in the fridge?” and turned into a very satisfying meal without extra expense. This kind of experiment helps to cut down on food waste.

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