I am starting this week healthy (and hopefully it’ll end that way too…)
Carrot and coriander soup is a classic, and I’ve added a few of my personal favourites in this one!
- Roughly 450g of carrots
- 1 sweet potato
- 1-2 handfuls of fresh coriander, roughly chopped
- 1 white onion
- Garlic cloves (I used 3)
- A pinch of salt & pepper, paprika, nutmeg & mixed herbs
- Less than half a chilli (depending if you like the fire – add to your liking)
- 1-2 tsp of olive oil
- 1l vegetable stock
- Blender (I use a hand one, but a processor works too)
- 1 large saucepan
- Some bread and butter on the side (optional)
- Get everything peeled and chopped (I crushed the garlic)
- Heat olive oil in pan
- Add the onion, and when slightly softened, add the chilli
- Get all the herbs in (don’t forget to stir away)
- Whack in the potato and garlic
- Get the kettle on and allow everything to soften on a low heat
- Once soft, add the carrots and stock, then bring to the boil
- When bubbling away, lower the heat and allow to simmer for around 20 mins with a lid on
- Every now and then give it all a stir
- Time’s up! Blend it all together to your preferred consistency
- Serve up, and enjoy!
As per usual I made a little extra, and that’s lunch sorted tomorrow!
Also if you prefer a thicker soup, then simply use less water.
Vegetable soups are one of my favourite things to cook, particularly at this time of year. I find the process very therapeutic, especially when I’m feeling a bit worse for wear – so I surround myself with amazing fresh veg as my brain screams “I need a bowl of health!”
I used to live in Kingston-Upon-Thames and loved wondering round the market deciding what I was going to go for. I love the atmosphere of a food market, it’s so much better value for your money, and you’re supporting local businesses.
One of the things I love about soups is that you can make them from pretty much anything! This was great for me and my housemates during university when we were low on money. We’d pull what we had from our own cupboards and bung it all together in a pan.
For this soup I was in a similar situation to the latter. I went for: what I had in the cupboard…
What I found in the cupboard (this fed 3):
- 2 white potatoes
- 1 red onion
- 2 leeks
- milk (I went for skimmed)
- dried parsley
- mixed dried herbs
- salt and pepper
What you need to do:
- chop the potatoes, onion, leeks and garlic (or crush the garlic)
- add a knob of butter to a saucepan and melt
- add all the chopped veg to the pan, making sure to cover them in the butter, then add the seasoning (trust your judgement and your palate)
- turn the heat on low, put a lid on the pan and allow veg to sweat for at least 15 minutes – occasionally give a stir and add a little more butter if the veg starts to stick to the bottom
- add boiling water (making sure it covers the contents and then at least an inch more) and 1tsp & 1/2 of bouillon
- keep on a low heat and allow to simmer for 20-30 minutes
- add some glugs of milk (it depends how creamy you want it, and milk will help thicken) – I personally only use a little. Then stir
- allow to simmer for a further 5-10 minutes
- I have a hand-held processor, so I simply blend everything until it is nice and smooth
- serve, enjoy!
What you should be left with is a creamy consistency, with a slight acidity from the red onions and plenty or flavour! Tasty, and healthy, meals don’t have to be expensive or complicated to be amazing!
If your soup is thicker than you’d like, simply add some more water to the pan and give it another stir before serving. I personally like a thicker soup, particularly during the winter – it feels that bit more substantial and warming. But do blend to the consistency you prefer!