How to make a low fat carrot, apple and celery soup with 150 calories per serving

This is a fantastically light and nutritious soup that is surprisingly satisfying.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2lb carrots, finely diced
• 1 medium onion, chopped
• 3 celery sticks, diced [upto 5 is good!]
• 1 litre veg stock
• 3 medium sized eating apples [dessert apples]
• 2 tbsp tomato paste
• 1 bay leaf
• 2 tsp caster sugar
• 1/4 large lemon
• celery leaves, washed and shredded to garnish

1. Place the carrots, onion and celery in a large saucepan and add the stock. Bring to the boil, cover and simmer for 10 minutes.
2. Meanwhile, peel, core and dice 2 of the eating apples. Add the pieces of the apple, tomato puree, bay leaf and sugar to the saucepan and bring to the boil. Reduce the heat, half cover and allow to simmer for 20 minutes. Remove and discard the bay leaf.
3. Meanwhile, wash, core and cut the remaining apple into thin slices, leaving on the skin. Place the apple slices in a small saucepan and squeeze over the lemon juice. Heat gently and simmer for 1-2 minutes until tender. Drain and set aside.
4. Place the carrot and apple mixture in a blender or food processor and blend until smooth. Alternatively, press the carrot and apple mixture through a sieve with the back of a wooden spoon.
5. Gently reheat the soup if necessary and season with salt and pepper to taste. Ladle the soup into warm bowls and serve topped with the reserved apple slices and shredded celery leaves.

Tips & Warnings

• This soup can be frozen and reheated without a problem.
• I would advise dividing the soup equally into 4 servings and freezing each individual serving to use later.
• Serves 4 !!