Sunday, January 2, 2011

Carrot and coriander soup

2-3 leeks
1lb carrots
1 tbsp ground coriander
1.2 L chicken stock
coconut oil
salt and pepper
small bunch fresh coriander
Slice the carrots and leeks.
Heat some oil and add the carrots and leeks. Cover and cook, stirring occasionally on a moderate heat for about 10 minutes.
Add the ground coriander, stir and cook for another minute.
Add the stock. Season with salt and pepper.
Bring to boil, then reduce heat and simmer for about 20 minutes until the vegetables are tender.
Purée the vegetables, then return to the stock and reheat.
serve with some fresh coriander.

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