Use-up Carrot & Coriander Soup
Another soup based on what’s left over from last week’s vegetable delivery. Something nice and warming was definitely required for lunch on this bright but very cold day. #WastenotWantnot #SeasonalCooking
Use-up Carrot & Coriander Soup
Another soup based on what’s left over from last week’s vegetable delivery. Something nice and warming was definitely required for lunch on this bright but very cold day. #WastenotWantnot #SeasonalCooking
Cooking Instructions
- 1
Bring the oil to a medium-high heat in a stock pan or large saucepan and fry the onion for 3 minutes, stirring only to avoid sticking.
- 2
Stir in the garlic and cook for a further 2 minutes, stirring occasionally.
- 3
Add in the potato, stir gently but thoroughly and after 1 minute stir in a few of the chopped coriander stalks, the carrots and thyme, then add the stock.
- 4
Bring to the boil, stirring occasionally. Cover and simmer for 25 minutes or until the vegetables are cooked. Add in the rest of the coriander (but save a little for garnish if you want) and stir well. Season to taste.
- 5
Transfer to a blender and whizz to your desired consistency. Return to the stock pot/saucepan and reheat. Check the seasoning.
- 6
Serve piping hot onto warmed soup bowls, adding the coriander garnish if wished, with your choice of bread.
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