Carrot and Rice Flour Potage

1. 1

   Slice the carrot and onion very thinly using a vegetable slicer or mandoline.

2. 2

   Melt margarine in a frying pan over medium heat.

3. 3

   Stir fry the onion until wilted, then add the carrot and stir fry quickly.

4. 4

   Add 200 ml of water and the soup cube.

5. 5

   Cover with a lid and simmer until tender.

6. 6

   If the water cooks down too much, add enough to cover the vegetables.

7. 7

   Let Step 3 cool down, then puree in a blender.

8. 8

   Add milk and rice flour to the blender and blend again.

9. 9

   It looks like mixed vegetable juice.

10. 10

    Pour the puree in a pan and simmer until thickened.

11. 11

    Adjust the seasoning with salt and pepper, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.