Ingredients:
Carrots - 200 gms (peeled and sliced)
Onion - 1/2( finely chopped)
Vegetable stock - 1 cup
Corn flour - 1/2 tbsp
orange juice - 1 cup
Bay leaf - 1
Orange segments - 5-6
Salt
Black pepper
Bread strips
Method:
Carrots - 200 gms (peeled and sliced)
Onion - 1/2( finely chopped)
Vegetable stock - 1 cup
Corn flour - 1/2 tbsp
orange juice - 1 cup
Bay leaf - 1
Orange segments - 5-6
Salt
Black pepper
Bread strips
Method:
- Place the vegetables in a pan with the stock and bay leaf.
- Cover and simmer for 20 minutes until the vegetables are tender.
- Puree vegetables in a mixer and sieve.
- Blend cornflour with a little of the soup.
- Return the soup with the corn flour, orange juice and seasonings to the pan.
- Place on stove and bring to a boil.
- Simmer for 4-5 minutes, stirring continuously.
- Pour soup into a serving bowl and decorate with orange segments, bread strips and coriander leaves.
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