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Carrot Soup

There's nothing a rabbit likes more than a hearty bowl of carrot soup, perfect for cozy days and sharing with friends. Delicious, nutritious and easy to make, this is Little Rabbit's Grandma's recipe.

What you'll need:

A hand blender or food processor and a medium size saucepan with a lid.

Ingredients:

4 tablespoons olive oil
500g carrots, peeled and roughly chopped
2 celery sticks, sliced cross-ways
1 onion, peeled, chopped
2 garlic cloves, peeled, minced
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 litre vegetable stock*, additive free if possible
Salt & pepper to taste

If possible, for the best flavour use organic ingredients.

*Little Rabbit likes to make his own vegetable stock using vegetables from his garden, which he shares with friends. His vegetable stock recipe is below.

Method:

To make your carrot soup, first gently heat the olive oil in a medium saucepan. Add the onion, garlic, celery, cumin & coriander seeds, and a pinch of salt. Cook gently on a low to medium heat, with a lid on the pan, for 10 minutes until the onions are starting to soften. Check every few minutes and stir with a wooden spoon. If the onions start to stick to the bottom of the saucepan, add a tiny splash of water and stir again.

Add the carrots and hot stock and simmer gently for 20 minutes, until the carrots are completely soft.

Once the carrots are soft, puree the soup with a hand blender or food processor until smooth, return the soup back to the saucepan, season with a little salt and pepper to taste, and keep warm.

To serve, ladle the carrot soup into bowls with a quick drizzle of olive oil. Enjoy!

This recipe is adopted with love from a real kitchen: Adre’s Kitchen

Vegetable stock

The best time to make vegetable stock is when you're cooking with vegetables - then you can use all the trimmings and peel. But don't worry, you can also make the stock from vegetables that you have handy.

What you'll need:

A medium size saucepan with a lid, a large heat proof bowl (pyrex or stainless steel), a metal colander or sieve.

Ingredients:

Peelings and trimmings from potatoes, carrots and parsnips make a good stock base, with an onion and some celery for company. If you don't have these to hand, Little Rabbit uses the following ingredients. Of course, you can always throw your peel and trimmings in as well! This will make about a litre of stock.

2 carrots, roughly chooped
1 medium size potato, roughly chopped
2 sticks celery, roughly chopped. You can throw the leaves in as well
1 leek, roughly chopped
1 onion, unpeeled, cut roughly into large chunks
1 garlic clove, just give it a good bash
1 teaspoon of salt and a pinch of pepper

Method:

Throw everything into your saucepan with a litre of water and bring to the boil. Let it bubble away on a low to medium heat with the lid on for an hour or so. Then put your colander or sieve over the bowl and carefully drain the precious liquid from the saucepan into the bowl. You now have the most beautiful, additive free vegetable stock! It will keep a few days in the fridge.

If you have too much stock, freeze it for next time!

Little Rabbit's Favourite Recipes

Carrot Soup

What you'll need:

Ingredients:

Method:

Vegetable stock

What you'll need:

Ingredients:

Method: