CHILLED CARROT SOUP WITH NORI 凍甘筍湯配紫菜

CHILLED CARROT SOUP WITH NORI

Wheat, gluten, corn, soya, nightshade, dairy, egg & nut free

An unusual and amazingly healthy chilled soup for a summer evening – with a real whiff of the sea!!

Ingredients -

2 medium onions

750g young carrots

1.8 litres gluten and wheat free vegetable stock

15 leaves dried nori (or other dried Japanese seaweed

if you cannot get nori)

sea salt and freshly ground black pepper

Instructions -

Peel and slice the onions roughly. Trim and scrape the

carrot and cut in thick slices.

Put both in a pan with the stock, bring to the boil and

simmer, covered, for 25–30 minutes or until the carrots

are soft.

Purée in a food processor then return to the pan or a bowl.

With scissors cut the nori into very thin strips and stir into

the soup while it is still warm.

Season to taste with salt and pepper then chill.

Before serving, adjust seasoning again as it may need a little

more when chilled.

SERVES 6 – PER PORTION

70cals – 2.7g protein

1g total fat – 0.1g sat / 0g mono / 0g poly

13g carbohydrate of which 11g sugar

5g fibre – 208mg sodium / 0.5g salt

54mg calcium

GOOD SOURCE OF: Vitamin A & B6

(Source: FoodsMatter)