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Ingredients

2 tbsp olive oil

450 grs carrots, scraped & diced

1 large red onion, chopped

80 grs oatmeal

1 litrechicken stock

2 tsp green pesto

Method

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.