Carrot & Coriander Soup
A classic soup made to perfection with our award winning bouillons

This recipe makes: 1730 grams
Print recipeFinish with a drizzle of cream and a sprig of coriander to garnish
Ingredients
ingredients
Ingredients
- Vegetable Stock 1200 grams
- Carrots450 grams
- Onions, White50 grams
- Potatoes30 grams
Metodology
Step 1 :Tip into food processor with the coriander. then blitz until smooth Return to pan, taste, add salt if necessary, then reheat to serve.
Step 2 :Heat the oil in a large pan, add the onion, then fry for 3-5 mins until softened. Stir in the ground coriander and chopped potato, then cook for 1 min. Add the carrots and vegetable stock, bring to the boil, then reduce the heat. Cover and cook for 25 mins until the carrots are tender.
Alternative recipes:
Vegetable Stock
All the smell and taste of fresh garden vegetables in this perfect stock