Friday, 19 February 2016

A recipe: Carrot and Coriander soup

A few friends have recently invested in soup makers. I don't have one - I have a tiny house, with a tiny kitchen that already overflows into the living room with the Magimix stored in the games cupboard, the coffee machine by the sideboard, a fondue kit in a sideboard, and even the spare freezer sitting in the corner!
But, I do have a large stock pot, a wooden spoon and a stick blender. I also have a penchant for soup, and believe that consuming this liquid lunch everyday will eventually made me skinny (as long as I pretend that I didn't eat any bread with it). I also find that cooking soothes my soul, fills my tummy, allows me to wallow in a fruitful expectation and fills my house with gorgeous scents to boot.

So yesterday, I bought a kilo of carrots and a big bunch of coriander and made me some soup. It turned out better than expected so I'm sharing the recipe...

Carrot & Coriander Soup

1 kilo of carrots, roughly chopped but no need to peel
Vegetable stock cube/powder/pot
A large handful of fresh coriander
150ml dairy free milk

1. Throw the carrots into a large pot, and add enough water to just cover them. Add in the stock cube/powder/pot. Bring to the boil.

2. Turn down to simmer for about an hour, until the carrots are just tender. Remove from the heat.

3. Throw in the coriander - no need to chop, and a few grinds of salt and pepper, then get your stick blender in there and whizz it all up until smooth.

4. Return to the heat, adding approximately 150ml of dairy free milk. Stir in the milk, add more seasoning if you like, and serve with or without real or pretend carbs. (I like a thick hearty soup, but if you prefer yours a little thinner, then add more milk or stock).

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