In my opinion, you can never eat too much good soup. I know it isn’t very summery, but if it tastes great then who cares! Soups are a fantastic way of using up vegetables and they are a healthy contribution towards your 5 a day. I also tend to make my soup in batches and then freeze them so they are available for a quick lunch if your fridge is empty. With this recipe I slightly twisted the classic carrot and coriander by adding cauliflower into the mix; some might think this is risky to change something already so great, but it was delicious so well worth it!
– 1 tbsp olive oil
– 1 red onion, finely chopped
– 100g carrot, chopped
– 1 garlic clove, chopped
– 1 tsp coriander seeds, toasted
– 230g cauliflower, chopped into rough florets
– 1 pint hot stock (vegetable or chicken)
– Salt and freshly ground black pepper
Heat the olive oil in a pan, add the onion and carrot and fry for 4-5 minutes.
Add the garlic and coriander seeds and fry for one minute.
Add the cauliflower florets, stock and then season with salt and freshly ground black pepper, to taste.
Simmer until the cauliflower is tender.
Blend the soup with a hand blender. Once smooth, reheat over a medium heat if needs be.