Oil free Carrots Soup

Here is one lazy way to cook soup without the need to monitor or stand in front of the stove. The easiest way is of course to add all raw ingredients in the blender and let the machine run for 2 to 3 minutes. The only problem I have is the raw and strong onion taste. I don't like onions. I am particularly sensitive to the slightest taste of raw onion. To minimise the strong onion odour, I wash, cut and "dump" all vegetables in steamer. Steam for 15 minutes

Ingredients for the soup: 3 carrots (sliced). 2 stalk celery (sliced) and 1 cooking white onion (sliced)


Transfer all ingredients to blender. Add about 300 gram (ml) water and season with cracked black pepper and Himalaya rose salt. Blend for 2 to 3 minutes


Pour into a soup bowl. A freshly homemade carrots celery soup without a single drip of oil.


I like to drizzle a little olive oil (or even truffle oil) for extra smooth bowl of soup (and it sure adds flavour too).


So besides soup, we had fresh Italian mixed salad (again with olive oil and balsamic glaze). I used a whole pack of 120 gram salad.


and a few slices of rye bread with smoked salmon, shaved mature cheese and brie. If you notice, almost every dish has a generous splash of olive oil and balsamic glaze.


I am definitely not on a diet spree. Only thing is I try to cook something easy for dinner. Yes, I am pregnant and I am still consuming lots of smoked salmon and even soft cheese. The thing is I make sure they are all cooked. Take the bread for instance, I toast the breads in halogen oven at 150 degree for at least 5 to 8 minutes. As for raw vegetables, I makes sure I washed the vegetables with bicarbonate soda and rinse well before consuming them.

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