A beautiful soup that I’ve created as part of my low cost dinner recipe video. This comes in on average at 17p per portion + making your own croutons are a great way to save wasting food.
1 Onion, peeled & chopped roughly
1 heaped tsp Ground Coriander
3 Cloves Garlic, peeled & chopped roughly
800g/28.21oz Carrots, washed and chopped small
1 litre Vegetable Stock/Water
1 cup/250ml Non Dairy Milk
Handful Fresh Coriander + stalks, chopped roughly
4 Slices Slightly Stale Bread
2 tbs Olive Oil
1 tbs Dried Mixed Herbs/Herbs De Provence
Fresh Coriander Leaves
MethodWatch Tutorial Video
Pre heat your oven to 180 degrees C.
Sweat the onions & garlic in a large saucepan until translucent over a medium heat.
Add the ground coriander then cook for a further minute.
Season with salt & pepper then add the carrots.
Turn the heat down very low & cover the saucepan. Allow the carrots to cook until almost soft, stirring often. Then add your stock & milk then bring to a boil.
Meanwhile add the cubed bread to a baking tray and drizzle over the olive oil, herbs & a sprinkle of salt & pepper. Place the tray into your oven to bake for 10 minutes or until golden and crisp.
Stir in the fresh coriander into the soup then carefully add the mix to your blender & blend. Once smooth, put the soup back into your saucepan and check seasoning.
Add salt, pepper & lemon juice to bring out the flavours.
Serve your soup with croutons & a few coriander leaves.