Monday, 10 May 2010

Carrot and Coriander Soup

A kitchen classic. Everybody should know how to make this delicious low calorie soup! The honey adds the smallest amount of sweetness and a slight depth of flavour which adds quite a bit to the taste.

Carrot and Coriander Soup
Serves 6

1 tsp olive oil
1 onion
850g carrots
1 tsp honey
1 tsp coriander seeds, ground
1 vegetable stock cube
1l water
3 tsp dried coriander
pinch of salt
pinch of black pepper

Chop the onion and fry off in the oil, once it has softened, lower the heat as much as possible and add the honey.
Keep the onion slowly cooking, adding a little water if it appears to be getting dry.
When the onions have turned brown, add the water, stock cube and coriander (seeds and leaf).
Add the peeled and chopped carrot and leave to simmer for 20 minutes, or until the carrot pieces have thoroughly softened.
Blend with a hand blender and season to taste.

77 calories per serving, 1.2g F, 0.2g SF, 16.5g C, 8.5g S, 4.3 Fb, 1.6g P

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