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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


  • 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

Energy (kcal)

411kcal

Energy (kJ)

1725kJ

Protein (g)

7.0g

Carbohydrate incl. fibre (g)

61.6g

Carbohydrate excl. fibre (g)

44.2g

Sugar (g)

28.8g

Fibre (g)

17.4g

Fat (g)

18.0g

Saturated fat (g)

4.1g

Unsaturated fat (g)

11.9g

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

411kcal

1725kJ

7.0g

61.6g

44.2g

28.8g

17.4g

18.0g

4.1g

11.9g

3.5g

8.5g

0.1g

0mg

2113mg

5.28g

85254IU

44.1mg

250mg

2.51mg

1905mg