Recipe: Carrot and ginger soup
One of NI’s best-known chefs, Nick Price, serves up a traditional Christmas feast — and all the ingredients are on sale at SuperValu
What you'll need
1 onion, peeled and chopped
6 carrots, peeled and chopped
1 medium leek, split, washed and sliced
2 sticks of celery, peeled and chopped
40g root ginger peeled and chopped
2.25l of chicken or vegetable stock
2 tbsp butter or oil to fry off vegetables
Melt butter in a large saucepan and fry off the vegetables over a low heat, cooking for about 5 mins to lightly caramelise. Then add the ginger and the stock, simmer gently until the carrots are cooked.
Liquidise and adjust the seasoning with salt and pepper.