- 2 tbsp vegetable oil
- 250g onions, roughly chopped
- 750g carrots, scrubbed and roughly chopped
- 200g potatoes, peeled and roughly chopped
- 300ml orange juice
- 1 bay leaf
- 1 tsp ground mixed spice
- Salt and pepper
- 4 portions of crusty bread
If you fancy, you can top the soup with crunchy croutons or a little extra virgin cold-pressed rapeseed oil.
Place a large, heavy-based pan over a medium heat and when hot, add the oil, onions, carrots and potatoes. Stir well and sauté for around 15 minutes until the onions have softened and the remaining ingredients are lightly coloured.
Add the orange juice, bay leaf and mixed spice and stir well. Add enough additional water to cover all the vegetables.
Bring to a boil then reduce to a simmer and cook for 25–30 minutes or until everything is soft.
Remove from the heat. Remove and discard the bay leaf. Blend the soup with a blender, adding additional water to make a smooth-textured soup.
Season to taste using the salt and pepper, then serve with your crusty bread.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
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