Carrot Soup

500 grms peeled Carrots

1 large onion

2 cloves of garlic

600 ml vegetable stock

Chop the carrots and onions into chunks. Boil in the stock until soft. I then use a Kenwood Chef blender to make it all into a purée.

To a pack of mixed grain bread mix I add sunflower seeds, pine kernels and walnut pieces and then bake as the packet advises.

To serve, re-heat the soup in the microwave, and decorate with cream to serve. Break the bread into chunks and dip in. Delicious.

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