Carrot and coriander soup with a twist

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Irmgard Gater
Irmgard Gater @MonkeyBra1n
Warrington, England

Have soup everyday for lunch with a wholemeal bap. This is very nutritious and my batch was 442 calories for 1620ml

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Ingredients

1 hour
5 servings
  1. 570 gramscarrots ends chopped, peel on optional and sliced
  2. 181 gramsparsnips ends chopped, peel left on optional and sliced
  3. 95 gramspeeled and cubed potatoes
  4. 1vegetable stock cube
  5. 900 mlCold Water
  6. 1 1/4 tspcoriander powder
  7. 1 tspasafoetida

Cooking Instructions

1 hour
  1. 1

    Add all vegetables to a large pan. I used pressure cooker

  2. 2

    Pour on the water

  3. 3

    Add spices, crumble stock cube and Sir.

  4. 4

    Cook until veg are soft, cool a little then blend u til smooth.

  5. 5

    Divide serve, or cool, lid and keep in fridge upto 5 days

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Comments

Written by

Irmgard Gater
Irmgard Gater @MonkeyBra1n
on
Warrington, England
I'm back but not cooking or baking much due to health issues arising many years ago.. But I'm glad cookpad saved all my recipes..
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