Carrot and Coriander Soup
recipe
Carrot and Coriander Soup
1 commentIngredients
- 4 medium carrots, cut into chunks
- 2 medium potatoes, halved
- 1 medium onion, chopped
- 1 large clove garlic, chopped
- 1 small bay leaf
- 1 tbsp freshly chopped parsley
- 1 tbsp freshly chopped coriander
- 2 tbsp olive oil
- 1 vegetable stock cube
- salt and freshly ground black pepper
For the croutons:
- 4 tbsp olive oil
- 2 slices day-old, thick sliced bread, cut into 1cm cubes
Serves:
4
Preparation:
20
Cook Time:
45
Total Time:
65min
Directions
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- Place all the soup ingredients in a pan with l/2 pint water and bring to the boil. Simmer, covered, for 4-5 minutes or until the vegetables are tender. Discard the bay leaf and liquidise the soup in a blender. Add salt to taste and about l/2 pint water to give a thick, creamy consistency. Reheat gently.
- To make croutons, heat the oil in a small frying pan over medium-hot heat and add the bread cubes, stirring until crisp and golden. Drain on kitchen towel.
- Serve the soup sprinkled with the croutons and fresh coriander.
Source: Tesco
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Comments
easy 2 cook u ho