Ingredients

• 250 g - tomatoes
• 115 g - carrots
• 30 g - turnips
• 30 g - onions
• 30 g - butter
• 30 g - refined flour
• 300 ml - milk
• 750 ml - vegetable stock
• a pinch of pepper
• salt to taste
• parsley and fried bread cubes for garnishing

How to Make Tomato & Carrot Soup

• Clean and cut the tomatoes. Chop the onions, carrots and turnips.
• Pour the vegetables in a vessel and add seasoning and vegetable stock. Cover and cook until the vegetables are tender.
• Strain the puree through a sieve.
• Heat another vessel on medium flame and add milk, flour and butter.
• Mix well for 5 minutes and remove from the heat.
• Slowly add the puree and reheat again for 5 minutes.
• Add seasoning again if required. Serve hot, garnished with parsley and fried bread cubes.