Carrot and Coriander Soup Recipe
QUICK TIPS :
Making a CARROT & CORIANDER SOUP is a great way of using up excess carrots.
Melt 40g butter in a large pan and fry a chopped onion and a crushed clove garlic until softened. Tip in 700g finely chopped carrots and fry for 5 minutes.
Springkle in 2tsp ground coriander and fry for about 30seconds.
Add 1.3 litres vegetable stock and bring to boil.
Season, reduce the heat, cover and simmer for about 20minutes until the carrots are tender. Allow to cool slightly, then liquidize . Return to the pan and reheat. Stir in a small chopped bunch of fresh coriander and serve. SPINACH is pack with nutrient but doesn’t keep for very long. Take advantage of yours by making this delicious stir-fry to serve as as side dish or toss through pasta. Heat 1tbsp olive oil in a work or large frying pan, add a chopped garlic clove and fry gently for 30 seconds . Add 700g washed , de-stalked
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