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Carrot, Potato and Kale Smoothie With Crispy Pancetta

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.
Makes

3

Portions
.Not Suitable for freezing
.Preparation

10

minutes
.

25

minutes cooking time

Ingredients

• 1 litre vegetable stock• 1 whole diced potato• 2 whole diced carrots• 1 whole diced onion• 300g shredded kale• 10 slices chopped, fried pancett

Method

1. Place stock and vegetables in a pan and boiluntil soft.2. Season to taste and serve topped with crispypancetta
Kilted Chef Craig Wilson from Eat on the Green has been working for months with the children of Udny Green School to promote healthy eating and encouraging them to grow their own fruit and veg and help prepare meals with their families.The result of all their hard work together this season is three warming winter soups, which they’re all pleased as punch to share with the readers of Raring2go! – well, the recipes at least. The soups were too good to share!

Vegetable Soup



Perfect for those cold winter days and perfect to hide all of those left over vegetables for your children! I cook my soup in a slow cooker so that I don’t have to think about it for a few hours, however you can cook it in a saucepan or roast the vegetables.

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