
Carrot & coriander soup
21 September 2015
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Nutritional Info
Each 429g serving contains
-
Energy
469KJ
112KCAL
6% -
Fat
3.1g
low
4% -
Saturates
1.2g
low
6% -
Sugars
11g
low
12% -
Salt
2.3g
high
39%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 109kJ/26kcal.
Ingredients
- 700g carrots
- 1 onion
- Oil
- 1 Maris Piper potato, chopped
- 2 tsp ground coriander
- 1 cube vegetable stock
- Fresh chopped coriander
Method
Chop carrots into even-sized thick slices discarding the tips and stalk ends.
Fry a chopped onion in a little oil until soft.
Add a peeled and chopped Maris Piper potato and 2 tsp ground coriander. Cook for a further 2 minutes.
Add the carrots and 1450ml of vegetable stock. Cover and cook on a gentle simmer for 15-20 minutes.
Add a handful of fresh chopped coriander and blitz in a blender, leaving texture in the soup. Season with cracked black pepper and serve with crusty bread.