Apricot Carrot Soup

Serving Size: 1 portion


  • 1 portion vegetables (Carrots, Parsnip) 
  • 1 Tbsp diced onions
  • 300ml Vegetable broth
  • 1 portion apricots
  • 1 clove garlic
  • ½ red chili
  • salt/pepper
  • 1 portion feta
  • ½ Tbsp sliced basel leaves


Wash and cut the parsnip and carrots into large chunks and place into the 300 ml vegetable broth and cook for five minutes.

While the carrots and parsnips are cooking, wash and take the pit out of the apricot and mince the apricot.

Take the garlic and remove the peel and mince.

Take the chili and remove the seeds and mince.

Add the aprictos to the vegetables and broth.  Let cook for a few minutes and then puree.  Add th egarlic, chili, salt and pepper to season the soup.

As the soup sits for five minutes, take the cheese and cut it into small cubes.  Add the cheese to the soup.

Place the basil strips on top of the soup and serve with a slice of sourdough bread.

(you could also make croutons from the sourdough bread.)

(Reposted from our old blog)