Caramelised carrot soup

INGREDIENTS

8 large carrots, peeled and roughly chopped

1 clove garlic, crushed

20g butter

Olive oil

1 tablespoon runny honey

1 onion, chopped

1 medium leek, chopped

2 sticks celery, chopped

1 litre chicken stock from cube or homemade

500ml water

Salt and black pepper

Lemon juice

100ml cream or créme fraîche to garnish

100g mixed seeds/pumpkin seeds This soup is a simple, colourful way to get some extra veg into your diet – perfect for an easy lunch or quick dinner. Serves 4-6. METHOD

1) Sauté the carrots and garlic in the butter and a drizzle of olive oil for 5-10 mins. Add the honey and continue for 2 more minutes until the carrots are glazed.

2) Meanwhile in another larger pan, cook the onion, leek and celery in a little olive oil until very soft.

3) Add the chicken stock, water and glazed carrots to the second pan and simmer for 20 mins, or until the carrots are very soft.

4) Blend the soup, then strain if you prefer your soup smooth. Return to the heat, taste and adjust seasoning with salt, pepper and lemon juice. (At this point the soup can be frozen.)

5) To finish, heat the soup and add the cream or créme fraîche if using, then sprinkle over the seeds and add a drizzle of olive oil. ● This recipe is brought to you by Lidl. For more great recipes visit www.lidl.co.uk