This classic soup makes a delicious healthy lunch for you and the family. It’s cheap and at just 102 calories a bowl, it’s a winner all round! Perfect for a rain day lunch.
Ingredients
- 1tbsp (15ml) vegetable oil
- 1 onion, chopped
- 450g (1lb) carrots, washed and sliced
- 1 clove garlic, crushed
- 1tsp ground coriander
- 1.2 ltr (2pts) vegetable stock
- 3tbsp chopped fresh coriander
- Squeeze of lemon juice
- Freshly grated nutmeg to taste
- Salt and freshly ground black pepper
Method
1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min.
2. Add the stock and bring to the boil, cover and simmer for 20 mins 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.
Top tip: Garnish with a swirl of single cream (or soya cream for a dairy-free soup).
Disclaimer
All content on this website is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. Always consult your own GP if you’re in any way concerned about your health.
Recipe from www.goodtoknow.co.uk
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