[FOOD] Homemade Carrot And Coriander Soup – Nutritious, Delicious And Most Importantly Cheap!

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Welcome to my blog and my first blog post of 2014.

Feeling the financial strain of Christmas or perhaps looking at ways to achieve a stylish but much more thrifty lifestyle, then this is the blog for you.

With storms battering the coast and many houses having had experienced flooding over recent weeks, there couldn’t be a better month to start making your own deliciously healthy and more importantly cheap, home made soup.

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I stumbled across this Jamie Oliver recipe for a quick, easy and classic coriander soup after picking up a couple of bags of cheap carrots and some reduced coriander a few weeks ago and it has since become a  firm family favourite that will not only help to shift the excess pounds gained over the festive season but can be cooked in bulk and frozen into individual portions for tasty lunches and double quick suppers.

So here’s over to Jamie:-

If there�s one ingredient you shouldn�t be without this festive season, it�s the humble carrot. Loved and adored by children, adults and Rudolph the red nosed reindeer alike, this tasty vegetable won�t go to waste or break the bank.
Preparation: 10mins
Cooking: 20-25mins
Serves 4
Per serving: 102 calories, 4.0g fat, 0.4g saturates, 12.6g sugars, 0.8g salt

Ingredients
15ml/1tbsp vegetable oil
1 onion, chopped
450g/1lb carrots, washed and sliced
1 clove garlic, crushed
5ml/1 tsp ground coriander
1.2 ltr/2 pints vegetable stock
45ml/3tbsp chopped fresh coriander
squeeze of lemon juice
freshly grated nutmeg to taste
salt and freshly ground black pepper
single cream to serve if liked

Method
1. Heat the oil in a large pan, add the onions, carrots and garlic, saut� for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
2. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.

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This really is as good as any I’ve tasted.  I find this recipe will make  3 large or 4 small bowls  so if cooking for a large family or wishing to  freeze a few portions, then do double up on quantities.

* I have made this without lemon juice every time and once without garlic and it didn’t seem to taste any different so don’t fret if you don’t have one or two of the ingredients listed so long as you have the stock, carrots and coriander, it’s pretty foolproof.

* Herbs can be costly in the larger well known supermarkets and are much cheaper in places like Aldi.

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