It's late spring and there are lots of delicious fresh vegetables, herbs and fruit available, which combined together can make quick and tasty dishes such as this light and healthy soup.
1 tablespoon butter or olive oil
500g carrots, thinly sliced
2 Bramley apples, peeled and roughly chopped
1 onion, peeled and chopped
1 stick of celery, thinly sliced
1.2L chicken or vegetable stock
1/2 teaspoon dried sage
1/4 teaspoon pepper
1 bay leaf
Melt the butter in a large saucepan then add the carrots, apples, onion and celery and cook until the onion has softened.
Next add the stock, sage, pepper and bay leaf and bring to a boil. Reduce the heat and cover, leaving to simmer for 15- 20 minutes or until the carrots are tender.
Remove the bayleaf and blend then return to the saucepan to heat before serving with crusty fresh bread.