2 carrots, chopped into rough chunks
1/2 small sweet potato, chopped into circles
1 onion, chopped roughly
1 clove garlic, chopped
1 cup vegetable stock
juice of an orange
2 bread rolls
1/4 cup milk (optional)
black pepper, to taste
1/2 tbsp. olive oil
parsley, for garnish

EQUIPMENT NEEDED:

blender
saucepan with lid
wooden spoon
2 soup spoons
knife
chopping board
measuring jug
tablespoon

Put oil in the bottom of the saucepan add all the chopped vegetables and garlic. Sweat for 5 minutes with the lid on. Stir occasionally.

Put vegetable stock into another pot and bring to the boil. Put it into the pan with the vegetables.

Add orange juice. Leave to gently boil for 15 to 20 minutes over a medium-low heat.

Meanwhile, hollow out the bread rolls but leave in the base. Place the bread rolls in and oven until slightly crisp. Remove from oven.

Once vegetables are cooked blend them along with the stock in a blender until smooth. Add a little milk if necessary and season with pepper.

Serve soup in bread rolls and garnish with a sprig of parsley.

Submitted by: Lark Hare