Carrot-Sage Soup With Chive Flatbread
- Prep Time 1:00 (including dough)
- Cook Time 0:30
- Estimated Cost $6.00
- 3 Comments
This recipe is one of the best ways I know of to make a nice meal for someone for nearly nothing ($6!). It’s full of flavor, thanks to the fresh herbs and garlic, and at merely $3 per person (I’ll be impressed if you manage to eat it all), you can save your hard-earned cash for the bar.
- 6 large carrots, peeled and diced $1
- 4 cloves garlic, smashed Pantry
- 1/2 white onion, roughly chopped $1
- 8 fresh sage leaves, torn $1.50
- salt and pepper to taste Pantry
- 1/2 recipe pizza dough $1.50
- 1 small bunch chives, snipped into 1/4" pieces $1
- olive oil Pantry
Recipe Serves 2 very generously
- Combine carrots, garlic and onion in a large pot. Add water just to cover. Bring to a light boil over high heat, then reduce to medium and cover. Allow to cook for 20-25 minutes or until carrots are soft. Add sage and salt and pepper to taste. Puree in a blender, food processor, or in the pot using an immersion blender, adding a little more water if necessary.
- To make the flatbread, divide the dough into 6 pieces. On a clean, floured surface, roll the dough out into 6" rounds. Sprinkle chives on a round and then use the rolling pin to press them into the dough. Repeat with the remaining dough.
- Heat 2 tsp olive oil in a large frying pan over high heat. Fry the pieces of chive-rolled dough for 1-2 minutes on each side until brown and bubbly, adding more oil as needed. Sprinkle the flatbreads lightly with salt. Cut into wedges and serve alongside the soup.