Lifestyle: Celebrating the West Country with a serious cider, carrot and celery soup

Take a bunch of carrots and some celery and roast them till glazed and sweet.

Fry an onion in a little oil with a clove or two of garlic. When softened, add the pre- roasted veg, some water and a stock cube with 3/4 of a bottle of cider.

Simmer till it’s all soft, purée and add more stock if you prefer it thinner.

Munch,

Yum.

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