My Mum and I in Prague 
                                            My Mum and I in Prague 
SERVES 4-6
INGREDIENTS
Pinch of salt.
36 carrots peeled and sliced.
1 litre vegetable stock.
Black pepper to season.
1 tablespoon Greek yoghurt to decorate (per person - per bowl).

METHOD
1. Fill a large casserole with water, add a pinch of salt, and bring the pan of water to the boil.
2. Once boiling, add all the carrots, stock and drop the heat to a low temperature.
3. Simmer for one hour, stirring regularly, then blend smooth with a hand blender.
4.Re-heat the soup until it is piping hot, season with plenty of black pepper, and top each warmed bowl with a teaspoon of Greek Yoghurt.


Website constructed by and designed by Christopher Fisher, all material including images is the copyright of Fisher Freelancing 2019
Direct Action Life Coach Services, International House, 24 Holborn Viaduct, London , EC1A 2BN, United Kingdom.