Wednesday, 9 April 2014


Carrot and Coriander Soup
1 large onion
750g of carrots
1 litre of vegetable stock
large handful of fresh coriander
1 dessert spoon of oil
First collect the ingredients

Peel and chop the onion and carrots

Add the oil to a pan together with the onion
and sauté for about 3 minutes

Add the carrots and continue to sauté, stirring ocassionally

Meanwhile prepare the stock. (I cheat and use stockpots.) 
Add two of these to 1 litre of boiling water.
Tip: It doesn't matter if they are not completely dissolved. 
 They will continue to dissolve once added to the carrots and onions

Add the stock to the carrots and onion and stir.
Bring to boil and then simmer until the carrots are tender

Once cooked add a good handful of fresh coriander

Blend all the ingredients together using hand held blender

Serve and enjoy. 
It can be accompanied by crusty bread

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