This carrot and coriander soup is great on so many levels. If you are wanting a soup that is easy, this is for you. If you want it to be healthy, at only 56 calories then it hits the spot. If you like it creamy and/or spicy then you are in luck. Even though it uses semi skimmed milk it still tastes rich and creamy. If you like a bit of spice to your soup then using fresh coriander will give it the tangy, spicy bite you want. Of course if you like it really spicy you can always add some black pepper to the finished soup for a real kick.
For me this is a great starter as it goes with pretty much any menu plan. It also does well for a low calorie main with some nice fresh bread if you are not looking for anything too heavy.
Prep time: 5 minutes
Cook time: 40 minutes
Calories per serving: 56 (excluding bread roll)
Cost per serving: £ 0.24p
1 x vegetable stock cube
1 large bunch fresh coriander
200 ml semi skimmed milk
salt to taste
Peel and chop the carrots into small pieces, the smaller the pieces the faster the soup will cook. If you are really pressed for time you may want to grate the carrots. This will take a little longer than chopping but the cook time will be much less.
Add 1 litre of water and bring to the boil. When the water begins to boil crumble in the stock cube and stir until the cube has dissolved.
Bring to the boil and simmer for 25 minutes or until the carrots are soft, depending on how small you chopped them.
If you are using a slow cooker place the carrots into the slow cooker with the water. In a separate jug add 50ml of boiling water and the stock cube and mix until the stock cube has dissolved. Once done add this to the slow cooker and follow the manufacturers guidelines for soup.
While the carrots are cooking roughly chop the coriander taking care to remove as much of the stalk as possible.
For a creamy finish to the soup pour the cooked carrots, and stock liquid into a blender or food processor and blitz for a few seconds until smooth.
Add the milk to the blended carrots to increase the creamy texture of the soup and add the chopped coriander.
Simmer for another 10 minutes and serve with nice fresh bread.
Omit the milk if lactose intolerant.
A handful of cheese makes the soup yummy.
Store in freezer to have delicious soup on hand whenever you want it.