Tasty apple and carrot soup.

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.