Carrot and Coriander Soup~116~99999
Ingredients:
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
freshly chopped coriander leaves to garnish

Directions:
1. Place all the soup ingredients in a pan with 600ml/1 pint water and bring to the boil. Simmer, covered, for 25 minutes or until the vegetables are tender. Discard the bay leaf and liquidise the soup in a blender. Add salt to taste and about 300ml/1/2 pint water to give a thick, creamy consistency. Reheat gently.
2. 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.
3. Serve the soup sprinkled with the croutons and fresh coriander.

Prep Time: 20
Cook Time: 45
Serves: 4
Calories: 281
Carbs:
Fat: 23
Protein:

Source: Tesco

Back to Recipe Finder
www.iVillage.co.uk/food