Vegan carrot and cauliflower soup
A quick carrot soup that will be ready in no time. It's vegan and gluten-free too (just check the stock cubes first.)
Heat the olive oil in a pan, add the onion and carrot and fry for 4-5 minutes.
Add the garlic and coriander seeds and fry for one minute.
Add the cauliflower florets, stock and salt and freshly ground black pepper, to taste, and simmer for five minutes, or until the cauliflower is tender. Leave the soup to cool slightly before blending.
Blend the soup with a hand blender until smooth. Reheat over a medium heat if necessary, then divide between two serving bowls.