Carrot and coriander soup
An easy, good-for-you soup that will warm you up on a cold day. Serve with freshly baked bread for a filling supper or lunch.
This meal provides 87 kcal, 2.2g protein, 11.7g carbohydrate (of which 10.2g sugars), 3.4g fat (of which 0.4g saturates), 4.2g fibre and 1.9g salt per portion.
Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.
Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.