Carrot and Coriander Soup
Serves: 4
Cost CuttingEco FriendlyFreezes WellGluten FreeQuick Make
When you're cooking up this comfort food, make double - it's perfect for freezing
Ingredients:
1 tbsp vegetable oil1 onion, chopped
1 tsp ground coriander
1 potato, chopped
salt and black pepper
450g carrots, peeled and chopped
1.2 lt gluten-free vegan vegetable stock
a handful fresh coriander, chopped
natural yoghurt, to serve
You’ll also need:
Pyrex Pronto 20cm Saucepanmethod:
- Heat the oil in the Pyrex Pronto Saucepan and fry the onion for five minutes until soft.
- Stir in the ground coriander, potato and a pinch of salt and pepper and cook for a minute.
- Add the carrots and stock. Bring to the boil, then reduce the heat and add a lid. Cook for twenty minutes until the carrots are tender.
- Add half of the fresh coriander and use a stick blender to purée the soup until smooth. Season to taste and serve with a dollop of yoghurt and the remaining fresh coriander.
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