Recipe
Carrot and potato soup
Recipe highlights
Total cooking time:
30 min
Category:
Level 4 dysphagia diet
Servings:
1
Ingredients
1 tbsp olive oil
30g onion (chopped)
50g potato (peeled and chopped)
75g carrots (peeled and chopped)
150ml vegetable or chicken stock
10ml cream
Method
- Heat the oil in a large pan, add the onion and fry for 5 minutes until softened.
- Stir in the potato, then cook for 4 minutes.
- Add the carrots and stock. Bring to the boil, then reduce the heat.
- Cover the pan and cook for 20 minutes until the carrots are tender.
- Pour the soup and cream into a blender and blend until smooth (you may need to do this in two batches).
- Return to the pain, taste, then add salt if necessary.
Complete dysphagia texture checks. - Reheat in a microwave or pan to serve.