This is a delicious carrot soup which combines the great flavours of onion and celery. The aromatic spices and thickness are great too! No cream is needed in this recipe; the lentils we add help to thicken the soup even more!
When making the soup, we make sure to add the spices to hot oil to make the flavours come out. Then we add it to the broth pot. You can add more carrots than in the recipe, though.
The spices used are crushed coriander seeds, star anise, dill and parsley.
If you want to serve something sweet after this, you can try our apple cobbler out! It is both sweet and soft tasting, absolutely spectacular! For other recipes, check out our YouTube channel!
Wash the carrots then brush them with oil then place in the oven for half an hour at 180c fan on to roast them.
Take the skins off of the onions and garlic then wash them then place them into a pot to make stock broth from them. Boil for half an hour then strain the skins out. This will be your stock, once done you should add the two stock cubes to it.
The next steps are done when the carrots are out of the oven and the skins have been removed from the stock pot.
Cut the onions into slices then add to a skillet, brown them then add them to the stock pot. Deglace the pan (remove the browning, add water then add it to the stock pot for more flavour!
Crush the garlic with a mortar and pestle then add the oil to a skillet.
Wait until the oil is hot, add the spices (anise, garlic, corriander- cumin can be added as well if wished). Cook them for 30 seconds to a minute make sure not to burn.
Remove the star anise, add the rest of the oil and spices to the stock pot. Add the dried herbs as well. Add the MSG and salt.
Wash the celery and chop it up into pieces, add it to the stock pot. Make sure the stock pot is on medium heat
Cut up the carrots then add it to the stock pot, cook until boil for 5 minutes.
Once everything is cooked leave the pot until it's warm then add to a blender then blend til smooth.
If you’re on a budget and need a good amount of protein and filling then this Budget Mixed Bean Stew is for you! Utilizing the cheap price of cans – can save you money even more so in the cost of living crisis.
For this stew, we used a leftover vegetable and cutting stock and we used the canned liquids as well. You can find that here. Using that type of stock for the stew saves even more money on a shoestring budget! We have a whole list of budget recipes on our YouTube channel too if you would like to check them out! Adding a bit of fat to this recipe can also help give it extra depth, such as olive oil or lard!