Carrot and Onion Soup

Ingredients

• 4 medium carrots, diced
• 1 medium onion, diced
• 30 fl oz water
• 4 cubes beef stock

Directions

1. Crumble beef stock cubes into water and mix in pan.
2. Add diced carrots and onion.
3. Simmer for about 20 minutes, until vegetables are tender.
4. Serve immediately, or allow to cool before refrigerating or freezing.
5. Tip: If you make my Chunky Potato French Fries, you can use the liquid you boiled the potatoes in as the base for this soup. Then just add 2 further beef stock cubes to the liquid and top up with further water to make about 30 fls oz (800 ml).