Sunday, 28 October 2012

Carrot and Coriander Soup

Serves 2:
Onion (1- sliced)
Carrots (4 - sliced)
Coriander (large bunch fresh)
Olive oil
Black pepper (freshly ground)

1) Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.

2) Add the water and bring to the boil. Simmer until the vegetables are tender.
3) Add the corianders and blend until smooth.
4) Season with salt and pepper.

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