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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