Hello Ruth,

Today for lunch we enjoyed carrot, onion and tomato soup with chicken jellied stock, topped with grated cheese. Together with my home-made wholemeal bread.

The vegetables were very gently softened, then stock added, brought to the boil, cooked for 10 minutes or so, and then stick-whizzed. Easy-Peasy. And delicious.

Hi guys,

Two very large onions, doesn't have to be chopped small, but chopped for easier cooking.

4 large carrots, peeled and chopped, or grated even - again size not important as they must be cooked till soft anyway

I had a box of Sainsburys creamed tomatoes (500gms) in the store cupboard which I used

Plus about a litre of chicken or turkey stock - made by simmering the bones etc from the roast chicken/turkey.

Very gently cook onions in about a tablespoonful+ of olive oil for about 15 minutes without colouring. Add half a teaspoon of sugar, and cook for another few minutes then add the carrots and stock. Cook until the carrots are soft, then add the creamed tomatoes. Bring to the boil.

Then stick-whizz. Add a swirl of cream or yogurt and sprinkle some parsley.

Enjoy!

Beta-carotene is good for us especially at this time of year, and this soup gives a good dose of it!

mmmm ..... Kate, I have both of these ingredients ....... guess what I shall be making today, then?