32.Carrot Soup : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Do not use stock cubes unless you are sure they do not contain gluten.

Ingredients: to serve four

4 oz / 100g well chopped onions

4 oz / 100g turnip or swede, chopped

8 oz / 225g carrot, chopped

1 oz / 25g butter or oil

salt to taste

fresh ground black pepper to taste

1 pint / 600ml stock

¼ pint / 150ml milk


Cook the onions, carrots and swede slowly in the butter or oil for ten minutes.

Add the salt, pepper and the stock.

Bring to the boil and simmer gently for 40 minutes.

Allow to cool slightly and then liquidise.

Bring back to the boil and stir in the milk before serving.

Serving suggestions:

Serve in warm soup bowls. Garnish with grated carrot.


Use beetroot in place of carrot.

Use leeks in place of onion.

Use marrow in place of swede.

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