Prep time: 10 mins
Cooking time: 20 mins
Ingredients:
1kg of Carrots, peeled and sliced
1 large Onion, cut in quarters
2 medium Potatoes, peeled and cut in quarters
1 cube of Chicken Stock
Heavy cream
Nutmeg
Preparation:
Boil vegetables in 2 litres of water. Add Chicken stock. Once the vegetables are soft, purée with a hand blender. Serve in bowls, add a dollop of cream to each bowl and add a pinch of nutmeg. Serve hot.
You can store in fridge or freeze this soup as long as you have not added the cream. I only add the cream moments before serving and use the cream to draw hearts and stars in each bowl, (and sprinkled with nutmeg) for my girls.
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