Friday, 16 September 2011

A pescatarian's Friday abstinence lunch.


Well, no meat, no fish... this should do, it look's 'souper' simple and the taste might have me brothing at the mouth...

Ingredients 

Serves6
  • 1 tablespoon of olive oil
  • 4 large carrots, peeled and roughly chopped
  • 1/2 large onion, roughly chopped
  • 900ml (1 1/2 pints) vegetable stock
  • large bunch fresh coriander, roughly chopped

Preparation method

Prep: 5 mins |Cook: 15 mins | Extra time: 5 mins
1.Heat the oil in a large saucepan over medium heat.
2.Saute the carrots and onion for a few minutes until the onion has softened a little.
3.Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
4.Remove from heat and allow to cool slightly.
5.Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary. Serve with crusty bread.

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