Colorful Vegetable Soup

Ingredients

• •2 carrots
• •3 zucchini
• •2 onions
• •7 tbsp butter
• •3 tbsp flour
• •5 cups hot chicken stock
• •1.5 cups cream
• •3 spring onion stalks
• •Salt, black pepper
• •Grated coconut
• •Garnish: 2 slices stale bread crust

Preparation

1. 1

   Trim and chop the carrots and zucchini and boil separately in plenty of salted water.

2. 2

   Slice the onions into rings and sauté in 3.5 tbsp butter.

3. 3

   Add 1 tbsp chicken stock and cook over low heat, then add the zucchini.

4. 4

   Brown the carrots in a greased nonstick pan.

5. 5

   Add half a cup of hot chicken stock to each pan of vegetables.

6. 6

   Sprinkle a pinch of salt and pepper and cook covered over low heat until the vegetables soften.

7. 7

   Once cooled, mash both into purées.

8. 8

   Heat the rest of the butter in a deep pot.

9. 9

   Add the flour and soften until pink.

10. 10

    Add the rest of the chicken stock, cream, chopped spring onion, coconut, salt and pepper and stir.

11. 11

    Divide the creamy sauce between two pots.

12. 12

    Add the carrot purée to one and the zucchini purée to the other.

13. 13

    Heat both.

14. 14

    Divide the zucchini soup among bowls and pour the carrot soup in the center.

15. 15

    Garnish with separately fried bread croutons and chopped spring onion and serve.