Recipe: Carrot and Mint Soup
Carrot and Mint Soup – Soup-herb!
Hello! Today, as promised, I’ll be sharing with you my first ‘food yoga’ recipe – carrot and mint soup, (plus a little something extra to go with it!). It’s delicious, dead easy to make, low fat, suitable for vegetarians, cheap and works in Winter or Summer alike…what more could you ask for from a humble soup?
Carrot and Mint Soup
(serves 4 in bowls – more if using shot glasses!)
I actually prefer this soup to its more common relative, carrot and coriander. The mint works really well with the carrots and adds a lovely freshness which makes the soup taste great chilled as well as hot. Plus it’s always nice to be a bit different!
You will need:
1 oz butter
1 large onion
1 small clove garlic
1.5 pints stock (veg to keep it vegetarian, but chicken works too if that’s not a factor)
1 tbs chopped mint
0.5 pints of milk or cream (normally I just use what I have in the fridge, which tends to be semi-skimmed but really, the creamier the better!)
- Roughly chop the onion and carrots (I don’t bother peeling the carrots)
- Melt the butter in a large pan and then add the veg and gently cook for about 10 mins until onion softened.
- Chop or crush the garlic and then add to the pan along with the stock
- Bring to a gentle simmer and then leave for 30 minutes until the vegetables have all softened
- Season & leave to cool slightly
- Put the soup into a blender along with the chopped mint (chopping first gives you a smoother finished soup but feel free to just add without chopping!)
- Add the milk/cream and blend until smooth
- Re-heat if serving hot or chill of serving cold
On a cold day, this is beautifully comforting if served warm with some crusty bread and maybe a dollop of crème fraiche. On a lovely Summer’s day why not add a little sophistication by serving ice cold in a small glass or shot glass with a little cheese straw?
Super easy-cheesy straws (makes approx 12 long or 24 short straws)
You will need:
1 sheet puff pastry
1-2 handfuls grated Parmesan
1 handful grated Cheddar (or another hard cheese of your choice)
Pinch of sea salt & ground black pepper
1 tsp dried rosemary, thyme or oregano
- Pre-heat the oven to 180C (fan)
- Lay out your pastry & paint all over with the beaten egg
- Strew the cheese, salt, pepper and herbs across it (don’t miss the corners and edges out!)
- Gently go over with a rolling pin to push all the cheese into the pastry a bit
- Cut into long thin strips (approx 2 cm wide)
- For long sticks just leave as is, but if you want shorter ones (to go with the soup in shot glasses for example) then cut in half lengthways
- Gently twist each strip and lay on a non-stick/lined baking sheet
- Pop in the oven for 15 mins or until your cheese straws are golden brown
Why not try?
To add a bit of punch, why not add a pinch of cayenne chilli pepper too?
As one of my favourite TV chefs, Ina Garten would say, how easy is that?
PS – the cheese straws are so easy, they’re great fun to make with your kids (which in turn, may encourage them to try the soup if they’re inclined to be a bit picky!)