Saturday, 20 March 2010


This soup is cheap to make and fairly low in fat and calories. You can add fresh coriander leaves to finish the soup off in the bowls if you like them, but this may not be very frugal (unless you have some growing in your garden) as packaged herbs can be expensive from the supermarket. If you have chicken stock left over from a roast chicken carcass then this can be used instead of a vegetable stock cube.

2 tablespoons olive oil
450g Carrots
1 Large onion
1 heaped teaspoon ground coriander
1.2 litres Vegetable stock (made from a cube)
Black pepper

Peel and slice the carrots and roughly chop the onion.
Heat up the olive oil in a large saucepan. Add the carrots and onion and fry for five minutes, turning all the time until the onions begin to soften.Stir in the ground coriander and cook gently for one more minute.Add the black pepper (to taste). Pour in the stock and bring the the mixture to a boil. Turn the heat down and simmer the soup for 20 minutes until the carrots are soft. Stir the soup a couple of times during cooking.
Cool and liquidise the soup with a stick hand blender*, or in a liquidiser. Taste the soup and add more pepper if needed.
Serve with fresh bread, French bread or rye bread. Warm any stale rolls or left over French bread in the microwave to soften or toast stale sliced bread and spread whilst hot with butter.
*I use the Kenwood HB150 Stick Hand Blender as it's easy to just blend your soup in the pan right where you cooked it - no messy liquidiser to wash up!

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