- 150/200 g of finely chopped onions.
- 200/250 sliced carrots
- juice of 2 oranges or the equivalent amount of juice from a carton.
- enough olive oil the cover the pan bottom
- 300 ml of veggie stock (half a cube in hot water)
- salt and pepper.
Not going to repeat method again!! Check previous blogs on soups. Always the same. One of the attractions of making soups. Don't have to think about after a while. Add the orange juice last after liquidising.