2 tbsp olive oil
450 grs carrots, scraped & diced
1 large red onion, chopped
80 grs oatmeal
1 litrechicken stock
2 tsp green pesto
Heat the olive oil in a 2 litre saucepan. Saute the carrots & onion until the onion is clear, add the chicken stock, bring to the boil & simmer for 10 mins.
Add the oatmeal and simmer for a further 10 mins.
Add the pesto and season to taste.
If your soup is too thick, simply add and stir in some hot water.