Ingredients (serves 3-4):
- 3 carrots – sliced
- 1 stick of celery – sliced
- 1 potato – chopped
- 1 onion – chopped
- 1 tablespoon of vegetable oil
- 1 teaspoon of dried coriander
- A handful of fresh coriander – chopped
- 1 vegetable stock cube
- Salt and pepper to taste
Heat the oil up in a pan and fry the onions for a minute or so. Tip in the potatoes and dried coriander and stir for a further minute. Next, add the carrots, celery and the stock cube (mixed in about 500ml of boiling water) to the pan. Bring to the boil then reduce to a simmer for up to 30 minutes, stirring occasionally.
Remove the pan from the heat and use a hand blender or food processor to thoroughly blend the soup along with the fresh coriander until perfectly smooth. Return to the pan if you used a food processor and heat through again. Season to taste and add a splash of cream if you prefer. Enjoy!
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