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Carrot and Apple Soup with Star Croutons

Serves: 6 / Preparation time: 35 minutes / Cooking time: 20 minutes


  1. Peel and slice the carrots. Peel and finely chop the onion. Chop the apple, removing the core and pips. Place everything in a large saucepan with the olive oil.
  2. Fry gently for approximately 5 minutes, turning at regular intervals. Crumble the stock cube into 1.2ltr (2pt) water and pour over the vegetables. Cover and simmer gently for 30 minutes until the vegetables are soft. Cool a little.
  3. Purée in a food processor or liquidiser until smooth.
  4. When completely cold, place in a lidded plastic freezer-proof container. Place in the freezer for up to 6 weeks.
  5. Remove the day before and allow to defrost. Reheat gently, ensuring it is piping hot. Add a little more stock if necessary.
  6. To make the stars, remove crusts from the bread, cut 2 stars from each slice. Lightly toast each side until golden.
  7. Serve with a star crouton and a swirl of cream if desired.

You will need:

  • 450g (1lb) Co-operative carrots
  • 1 medium onion
  • 1 apple, eg braeburn
  • 15ml (1tbsp) Co-operative olive oil
  • 1 vegetable stock cube
  • 3–4 slices Co-operative white bread

Subject to availability

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