1 large onion, diced
1 clove of garlic, crushed
2 sticks of celery, diced
7-8 carrots, peeled and diced
500ml stock (chicken or vegetable)
150ml cream
pinch of dried seaweed
salt and pepper
rapeseed oil


Cook the onion slowly for about 2-3 minutes in a little oil and add a pinch of salt, add the garlic and celery and continue to cook it slowly.
Add the carrots and cook for about 10 minutes. Add the stock and cook this for about 20 minutes.
Once the carrots are soft, use a blender to purée the soup.
Season the soup and add 100ml of the cream. Once the soup is seasoned to your liking, serve it at once. 
Mix the remaining cream with the seaweed and serve this as a garnish.

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