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Yellow Soup

by MAP Group

Makes 20 portions

 

Ingredients

  • 4 Medium onions, chopped
  • 50ml Vegetable oil
  • 2 teaspoon Salt
  • 1kg Carrots, sliced thinly
  • 2kg Frozen sweetcorn, defrosted
  • 250g Dried apricots, soaked overnight in 500ml orange juice, or for 1 hour in hot water
  • 3L Vegetable bouillion
  • 250ml Orange juice (use the juice from soaking the apricots, topped up to 250ml if needed)

Method

  1. Sweat the onion in the veg oil with the salt till soft, about 10 minutes.
  2. Add the carrot pieces, cook for 10 minutes.
  3. Add corn, apricots and the bouillon, cook till vegetables are tender- 10-15 minutes.
  4. Blend till smooth. Add the 250ml orange juice. Heat through before serving.

Tips and variations

  • You could replace the corn with 1kg/5-6 yellow peppers. Remove seeds from peppers, then dice and cook with the onions.
  • Pieces of cooked ham or crispy bacon would make a nice addition to the sweet soup.
  • Adding apricots and orange juice increases the iron content of the dish

 

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