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Creamy Carrot Soup
 
Submitted by: DairyFree.me
They say that worries go down better with soup and with this 24 carrot dish proves that a meal really can be built on a lake. So go on…

...grab a spoon and start indulging in some liquid comfort but be prepared to answer questions such as “how did you make the carrots taste so heavenly?. Just a few mouthfuls of this simple but wholesome nectar and you will have acquired a few passionate fans.

SERVINGS: 2

INGREDIENTS:
1 stick of celery washed, sliced and very finely chopped
1 medium sized onion finely chopped
2 large carrots finely chopped
Salt and black pepper
1 tabelspoon vegetable oil
1 teaspoon mixed herbs
Chives
2 tablespoons tahini
1 pint (570 ml) soya milk

METHOD:

Heat oil in a pan and add the celery and onion and sauté for 3 minutes.

Add the carrots and cook for a further 2 minutes.

Pour in the soya milk, season to taste and add the mixed herbs. Bring to the boil, put a lid on the pan and simmer gently for 20 minutes.

Transfer to a liquidizer and whizz to a puree.

Return to a saucepan and heat through whilst folding in the tahini to create a nice creamy consistency.

Sprinkle with fresh chives.

 
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    Book of the week
     
 

The Everyday Dairy-Free Cookbook - Recipes for Lactose Intolerants

Authors: Emily White & Miller Rogers

 
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    Product of the week
     
  Alpro Dairy Free

Alpro is the European pioneer in the development of mainstream soya-based food and drinks. For over 30 years, we have been championing a healthier, more sustainable way of producing tasty products that conserve the soya beans' unique nutritional value.
 
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    Recipe of the week
     
 

Finger Lickin Flapjacks

Number of servings: 10

INGREDIENTS:
4 oz (115g) soya margarine
4 oz (115g) muscovado sugar
½ lb (225g) rolled oats
3 oz (85g) golden syrup


Dairy free
Suitable for vegetarians and vegans
Egg free

 

 
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