Carrot and Coriander Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
4.4g
Energy (kJ)
1055kJ
Energy (kcal)
252kcal
Carbohydrate incl. fibre (g)
40.5g
Carbohydrate excl. fibre (g)
30.6g
Sugar (g)
14.3g
Fibre (g)
9.9g
Fat (g)
9.6g
Saturated fat (g)
2.0g
Unsaturated fat (g)
7.2g
Monounsaturated fat (g)
1.0g
Polyunsaturated fat (g)
2.3g
Trans fat (g)
0.1g
Cholesterol (mg)
0mg
Sodium (mg)
484mg
Salt (g)
1.21g
Vitamin A (IU)
38929IU
Vitamin C (mg)
31.5mg
Calcium (mg)
118mg
Iron (mg)
1.51mg
Potassium (mg)
1154mg
Total
17.7g
4218kJ
1009kcal
162.0g
122.3g
57.3g
39.7g
38.5g
7.9g
28.8g
3.8g
9.1g
0.2g
0mg
1936mg
4.84g
155717IU
125.9mg
473mg
6.03mg
4614mg
- 2 tablespoons Flora Buttery
- 1 tablespoon vegetable oil
- 2 onions chopped
- 5 large carrots peeled and chopped
- 3 garlic cloves crushed
- 2 teaspoon ground coriander
- 1 Knorr Vegetable Stock Cube
- 1 large floury potato peeled and quartered
- 1 litre water
- 1 small bunch fresh coriander chopped
- 1/4 teaspoon ground black pepper
- juice of 1 lemon
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal. View details
- 1 Heat the Flora Buttery and oil in a large saucepan, over medium-high heat. Add the onion and carrot and cook for 10 minutes, until vegetables have softened and start to caramelise.
- 2 Add the garlic and coriander. Cook for 3 minutes, to soften the garlic and roast the coriander powder.
- 3 Add the Knorr Vegetable Stock Pot, potato and water. Bring to the boil, then turn down and simmer for 20 minutes, until potatoes are tender.
- 4 Add chopped fresh coriander and blend soup until smooth, adding a little more water if too thick. Season with lemon juice and black pepper.
