Due to demand – here is the recipe (possibly) invented by my lovely mother.
Good way of getting your five portions of fruit or veg.
Recipe for Carrot Soup.
1 medium onion
3 medium potatoes
1 teaspoon of veg stock
2 pints of water (at least)
Cut up all the veg before you start. Keep the bits fairly small as this way it will cook quicker.
Put 2 tablespoons of oil (preferably olive oil) in a pan and heat up a little.
Then put all the veg in together and stir around for a few minutes. Be careful not to let it burn.
Take off the heat, add 2 pints of water and a teaspoon of stock powder and bring to the boil, then reduce the heat and cook gently until everything is soft, about 15 mins. (If you check the potatoes then they will be the last of the veg to be done.)
Then whiz the veg in the liquidiser with a good amount of the liquid each time. If it looks a bit thick you will be able to add more water after the soup is back in the saucepan.
You can make soup out of any vegetables added to potatoes (they thicken it.)
Parsnips, carrots, leeks, butternut squash, sweet potatoes, peppers, spinach, watercress. The last two hardly need any cooking so you put them in right at the end.You can also add frozen peas.