Carrot & Onion Soup

Whether you are serving a hungry crowd or simply using a glut of vegetables this is a quick, simple soup to prepare. For variation add chopped coriander or finely chopped orange zest, either to the whole quantity or alternatively divide into portions, flavour then freeze. Use a hand blender for convenience, but this works just as well with a blender.

1. 1. Heat the oil in a large lidded saucepan. Add the onion and cook over a low heat until soft but not coloured. Add the carrots and continue to cook for a further 10 minutes, stirring from time to time.
2. 2. Pour in the 1 liter of stock, bring to the boil then reduce the heat to a simmer, cover and cook for about 20 minutes or until the vegetables are tender. Season with a good pinch of black pepper to taste.
3. 3. Cool slightly, then blend to smooth, leaving soup in the same pan and using a hand blender. Pour in the additional stock, mixing well.
4. Re-heat and serve or chill until required, or portion and freeze.
5. Hint: A good quality chicken or vegetable stock works well - I prefer the condensed style stock-cubes, but both varieties are quite acceptable.