Recipes

Carrot & Coriander Soup
Mossland School

INGREDIENTS:
1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litres l/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper
Twist=Fresh cream served on top in pattern

METHOD:
Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.

Stir in the ground coriander and season well. Cook for 1 minute.

Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

Whiz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.

Then add fresh cream and spread out in a pattern using the back of a small spoon

Notes.  Season with salt & pepper

This is part of a Healthy Diet

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This page was last updated on Thursday, 15 October, 2009