(As contributed by Katherine Gilmour and published in the Club Cook Book 2005)


450 g (1 lb) carrots

450 g (1lb) courgettes

2 bay leaves

1.2 litres (2pints) chicken stock

2 tbsp tomato puree


  1. Peel carrots and wash courgettes
  2. Chop them into chunks
  3. Put all of the ingredients into a saucepan and bring to the boil
  4. Lower the heat and simmer for 40 minutes
  5. Remove bay leaves and liquidize for 2 seconds*
  6. Gently re-heat if necessary

*2 minutes ? (editor’s query)

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