Keep a Stock for Breakfast (Carrot Soup Base)

1. 1

   Thinly slice the carrots into half-moons, and thinly slice the onion and potatoes.

2. 2

   All ingredients should be 5 mm thick.

3. 3

   Heat vegetable oil in a frying pan on medium heat, add the vegetables from Step 1, then saute for about 2 minutes.

4. 4

   Once the vegetables are coated in oil, cover with a lid, reduce to low heat, then slowly cook for about 10 more minutes.

5. 5

   Stir occasionally to prevent burning.

6. 6

   Remove the lid, add the ingredients, cook on medium heat, and simmer until the liquid has reduced by 1/3.

7. 7

   Remove from heat and allow the mixture to cool.

8. 8

   Once it has cooled, pour in a food processor, and process until pureed.

9. 9

   Put it in a bag to stock in the freezer.

10. 10

    It's all ready to use as soup stock.

11. 11

    Whenever you want to use it, break off about 1/3 of the frozen stock, put it in a pot, add a bit of water and heat until it melts, then add milk.

12. 12

    Once it comes to a boil, season with salt and pepper to taste.

13. 13

    Finish with a dab of butter, transfer to a bowl, and serve.

14. 14

    When making one serving, break off a bit of the stock, put it into a mug cup, add water and milk, then heat it in the microwave.

15. 15

    Add butter to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.