Name Carrot & Coriander Thick Soup


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* 8-10 medium sized carrots, chopped
* 1 large onion, diced
* 1/2 tsp garlic salt
* 1 tsp ground coriander
* 85g/3 oz yellow or orange split peas
* 85g/3 oz pearl barley
* 1136ml/2 pt stock made with Vecon
* salt and ground black pepper
* freshly chopped parsley or torn coriander leaves, to garnish

Place all the ingredients in a saucepan with the stock. Bring to the boil and simmer for 1 - 1 1/2 hours, checking regularly and adding more water if necessary. When the carrots are soft transfer the soup into a blender and puree. Return to the pan and heat through.
Serve sprinkled with salt and pepper and garnished with parsley or coriander leaves if desired. This soup will keep in the fridge for up to 2 days. To reheat, place in a saucepan and stir until thoroughly heated but do not boil.

Sins per serving: Sin-free on Green, 7 Sins on Original

Serves: 4

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