Try our carrot and coriander soup or check out more warming soup recipes here, and make homemade bread rolls to serve on the side.
Ingredients
- olive oil 1 tbsp
- onion 1, chopped
- ground coriander 1 tsp
- ground cumin ½ tsp
- ground turmeric ½ tsp
- carrots 500g, peeled and chopped
- floury potato 1 medium, peeled and chopped
- vegetable stock 1 litre
- coriander a small bunch, chopped
CROUTONS
- small flatbreads or pittas 2
- olive oil 2 tbsp
- ras el hanout 1 tbsp
Method
-
Step 1
To make the croutons, heat the oven to 200C/fan 180C/gas 6. Cut the flatbreads into bite-sized pieces then toss in the olive oil, ras el hanout and some seasoning. Spread on a non-stick baking tray and bake for 10-15 minutes or until crisp and golden.
-
Step 2
Heat the oil in a pan then fry the onion with a big pinch of salt for 5 minutes or until softened. Add the spices and cook for a minute then stir in the carrots and potatoes. Pour in the stock, bring to a simmer and cook for 25-30 minutes or until the veg is tender. Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the coriander and season. Serve topped with the croutons and an extra sprinkle of coriander, if you like.
Nutritional Information
- Kcals 297
- Fat 10.3g
- Saturates 1.5g
- Carbs 40.1g
- Sugars 12.3g
- Fibre 8g
- Protein 6.9g
- Salt 1.3g