Keep a Stock for Breakfast (Carrot Soup Base)

Keep a Stock for Breakfast (Carrot Soup Base)

Have a fully nutritious meal, even in the busy morning. As long as you have it stocked, you can easily make a piping hot bowl of carrot soup any time.


2 large
1 large
2 small
Vegetable oil
1 tablespoon
☆ Consommé bouillon cubes
☆ Water
300 ml


1. Thinly slice the carrots into half-moons, and thinly slice the onion and potatoes. All ingredients should be 5 mm thick.
2. Heat vegetable oil in a frying pan on medium heat, add the vegetables from Step 1, then sauté for about 2 minutes.
3. Once the vegetables are coated in oil, cover with a lid, reduce to low heat, then slowly cook for about 10 more minutes. Stir occasionally to prevent burning.
4. Remove the lid, add the ☆ ingredients, cook on medium heat, and simmer until the liquid has reduced by 1/3.
5. Remove from heat and allow the mixture to cool.
6. Once it has cooled, pour in a food processor, and process until puréed.
7. Put it in a bag to stock in the freezer. It's all ready to use as soup stock.
8. Whenever you want to use it, break off about 1/3 of the frozen stock, put it in a pot, add a bit of water and heat until it melts, then add milk. Once it comes to a boil, season with salt and pepper to taste.
9. Finish with a dab of butter, transfer to a bowl, and serve.
10. When making one serving, break off a bit of the stock, put it into a mug cup, add water and milk, then heat it in the microwave. Add butter to finish.

Story Behind this Recipe

I wanted to easily make warm soup at any time for my daughter to build her appetite, since she doesn't eat much breakfast. Now I send her off to school with bread (which she loves) and a bowlful of nutritious soup. Have a nice day!