A selection of tried and tested, cheap and healthy dishes with basic ingredients for use in the
classroom. What more could you possibly want? Well… perhaps more planning and preparation time, smaller
class sizes, less paperwork and your tea prepared when you get home from work, but you know what I mean…
Preparation Time: 15 mins Ingredients Stage one 1. Fry the onion and garlic in the oil for 5 minutes in the large saucepan, covered, without browning. 2. Add the carrots and ginger. Cover and lightly fry for a further 10 minutes, stirring occasionally. 3. Add the stock, bring to the boil, then simmer for 15 minutes or until the carrots are tender. 4. Purée the soup in the blender. 5. Reheat, if necessary, to serve. (Optional) Garnish with chopped parsley or coriander. 
Carrot and Ginger
Soup
Cooking Time: 35 mins
Serves 4
1 medium onion, peeled and chopped
1 clove garlic, chopped
1 tbsp oil
700g carrots, peeled, topped, tailed and chopped
1 tsp grated ginger root or 1-2 tsp ground ginger
900ml light vegetable stock
1 tbsp chopped parsley or fresh coriander (optional)