Ingredients
500 grams Chantenay Carrots
2 small tomatoes/one large
1/2 White onion
1 small garlic clove
1 tbsp Olive oil
1 Vegetable stock cube
1 tsp Italian seasoning
1 tsp Chinese 5 spice (optional)
1 tbsp Cream (optional)
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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from the tops of the carrots and boil in salted water until al dente chop tomatoes, onion and garlic in to quarters and add to carrots along with a tablespoon of olive oil after a couple of minutes add the made up vegetable stock, and fill up with extra water to just cover the vegetables add a level teaspoon of dried italian seasoning and the chinese 5 spice if using, and boil for a further 10-15 minutes blend using a hand blender/processor until completely smooth, season well, then add cream/milk to loosen if desired