Carrot and coriander soup Recipe
Quick, satisfying and healthy
Ingredients
- 450g carrots
- 200g floury potatoes
- 1.2 litres vegetable stock
- 1 bunch fresh coriander
- 1 onion
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
Directions
- BOIL - Boil a kettle and make up the stock according to the packet instructions.
- PREP - Peel and chop the carrots. Peel and chop the onion. Peel and chop the potato. Wash and chop the fresh coriander.
- SOFTEN - Heat the oil in a saucepan. Add the onion and a pinch of salt. Cook on a gentle heat for 5 minutes, stirring frequently to avoid the onion burning.
- ADD - Add the potato and ground coriander and cook for 1 minute.
- Add the carrots and stock. Bring to the boil.
- SIMMER - Turn down the heat, cover the pan with a lid and simmer for 20 minutes.
- BLEND - Add the fresh coriander and blend the soup for a couple of minutes until smooth.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 62 | 44% |
| Total Fat 7.27g | 9% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 616mg | 18% |
| Total Carbs 23.15g | 6% |
| Dietary Fiber 11.8g | 39% |
| Sugars 5.8g | 4% |
| Protein 3.73g | 6% |
