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Carrot & Celery 'Umami' Soup
Recipe by Fiona, Saturday, 16 January 2010

This recipe has been tried and tested 3 Users Voted
Description

 

A wonderfully warming yet light soup. Celery tempers the natural sweetness of carrot whilst the addition of Taste No5 Umami Paste adds the mmmm...factor, delicious savoury flavour note.
Ingredients

 

  • olive oil
  • 1 onion, roughly chopped
  • 400g carrots (about 4), peeled, trimmed and roughly chopped
  • 300g celery (3 or stalks), roughly chopped
  • 1 litre vegetable or chicken stock
  • 2 tablespoons creme fraiche
  • ½ teaspoon Taste No5 Umami Paste
  • sea salt and white pepper

 
recipe image
Recipe Categories
Starters & Salads
Vegetarian
Serves
6
Method

 

 

1. Over a low heat, gently sweat the onions in the olive oil together in a saucepan until soft but remaining uncoloured. Add the carrots and celery, continuing to cook for about 10 minutes until the vegetables are beginning to soften.

 

2. Pour in the stock, bring to the boil then cover with a lid and reduce the heat to a simmer until the vegetables are cooked - about 10 minutes. Remove from the heat and allow to cool.

 

3. Using either a liquidiser or hand blender, process the soup to smooth. Add the creme fraiche, Umami Paste and seasoning to taste. Serve piping hot with fresh crusty bread.

 

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