Carrot and Coriander Soup

This recipe comes from head chef David, at St George’s Crypt in Leeds. ‘I’ve chosen this soup as we always have plenty of carrots and we grow fresh coriander in our herb garden. For some reason it’s always the soup that my volunteers want to learn how to make.’

Cook

mins
Difficulty
Prep

mins
serves

people

1 tbsp vegetable oil
1 onion, sliced
500 g carrots, sliced
1 tsp ground coriander
10 grams Knorr Vegetable Stock Cube dissolved in
1 litre boiling water
30 g fresh coriander, roughly chopped
freshly ground black pepper to taste

NUTRITIONAL INFORMATION

Amount per serving

Protein (g)

7.0g

Energy (kJ)

1724kJ

Energy (kcal)

411kcal

Carbohydrate incl. fibre (g)

61.5g

Carbohydrate excl. fibre (g)

44.2g

Sugar (g)

28.7g

Fibre (g)

17.4g

Fat (g)

18.0g

Saturated fat (g)

4.2g

Unsaturated fat (g)

12.7g

Monounsaturated fat (g)

3.5g

Polyunsaturated fat (g)

8.5g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

2113mg

Salt (g)

5.28g

Vitamin A (IU)

85254IU

Vitamin C (mg)

44.1mg

Calcium (mg)

250mg

Iron (mg)

2.51mg

Potassium (mg)

1905mg

Total