Carrot and Coriander Soup
A classic Carrot Soup never goes a miss with the household, just serve with crusty bread!
- 1 g Knorr Vegetable Stock Cube dissolved in 1L of boiling water
- 500 g carrots, sliced
- 1 onion, sliced
- 1 tbsp vegetable oil
- 1 tsp ground coriander
- 30 g fresh coriander, roughly chopped
- freshly ground black pepper to taste
Heat the oil in a large pan and add the onions and carrots. Cook for 4-5 minutes until starting to soften. Stir in the ground coriander. Cook for further 2 minutes.
Add the Knorr Vegetable Stock and bring to the boil. Cover and simmer until the vegetables are tender. Then cool.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan adding pepper to taste, stir in the fresh coriander and serve.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||94.26 kcal|
|Protein (g)||1.64 g|
|Sugar (g)||7.03 g|
|Fat (g)||3.85 g|
|Fibre (g)||4.32 g|
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