Recipe: Carrot and coriander soup

Total time

1 hour

Ingredients

  • carrots, peeled and chopped
  • 2 vegetable stock cubes
  • 1 or 2 onions
  • a parsnip or two, peeled and chopped - it's up to you if you remove the middle
  • ground coriander seed
  • some fresh coriander leaf
  • a little single cream
  • water
  • 2 cloves of garlic, peeled
  • 1-2 tsp cornflour

Method

  1. Put carrots, parsnip, garlic and onion in a sauce pan.
  2. Cover with boiling water, add stock cubes and simmer until vegetables are very soft.
  3. Blend the mixture e.g. with a food processor, then return to pan.
  4. Put the cornflour in a cup. Add some cold water and mix with a fork until there are no lumps.
  5. Add the cornflour, and simmer for a few minutes.
  6. Now mix the coriander seed, leaf and cream into the pan.
  7. Bring back to the boil, then serve with good bread or garlic bread.

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