Carrot and orange soup

Ingredients:

• 350g/12oz carrots, diced
• 250g/9oz potatoes, peeled and diced
• 2 x tbsp mild and light olive oil for frying
• 1 vegetable stock cube
• 300ml/1/2 pint water
• 300ml/1/2 pint whole milk
• 1x200ml Bottle Fortisip Orange
• 2 x tbsp fresh chopped parsley

Servings: 2

Preparation:

1. Gently fry carrots and potatoes in olive oil for five minutes and then add stock cube and water.
2. Bring to a gentle simmer, cover and cook until vegetables are soft.
3. Add milk and Fortisip Bottle Orange. Heat gently but do not boil.
4. Add parsley, lightly purée and serve.

Nutritional intake:

• Calories per serving: 556 kcal
• Protein per serving: 15.6 grams

Source: Nutrition in cancer Editorial Board

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