…add Coriander for a tasty twist!
What a grey, rainy, cold day needs is thick & yummy homemade soup for lunch…
I like to make my soups in a slow cooker so that it just sits there until I need it, but this recipe works equally well in a saucepan
Ingredients – serves 4:
- 50g oil or butter (or a mix of both)
- 150g sliced onion, leek, celery – if you have equal quantities of each, that’s great – if you don’t have one of them, don’t worry, just top up with the others!
- 400g sliced carrots
- 25g plain or gluten free flour
- 1/2 tsp tomato puree
- vegetable stock cube – I prefer the Kallo range of organic stock cubes – they add just the right amount of seasoning, have great flavour & are gluten free
- 1 litre water
Optional extras
- 1 tbsp ground coriander
- fresh coriander
Method
- Melt butter & oil
- Add the onions, leek, celery & carrots
- Cook gently with the lid on – without colouring – for 5 minutes
- Stir in the flour
- Add the water, tomato puree & stock cube
- If you’re using ground coriander add upto 1 tbsp now, to taste
- Bring to the boil & simmer for 15 minutes or leave in slow cooker
- Once the vegetables are soft, blend until smooth
- Reheat gently with some freshly ground black pepper
- Garnish with fresh coriander, if using – perfect!
Healthy Bits
- 170 calories per serving using butter
- 11g fat per serving using butter
Llawnroc Cottage 