Soup soup, glorious soup, there’s nothing quite like it for warming the soul.
In these chilly times, when the icy air bites your nose and pinches at your fingertips, it’s hard to beat a bowl of the good stuff.
Warm, delicious, and nourishing – for the body and soul. Like a hug.
I like to pour my soup into a mug and slurp it – clutching it with both hands. I’m not sure why, I think it’s because it makes me feel like an eskimo*
*I have no idea if this is how eskimos drink soup.
Anyway, soups are one of my favourite things whip up, as they are SOUP-er (sorry, couldn’t resist) easy to make. Basically bung stuff in a pan, cook a little, add stock, and bubble until the stuff is soft enough to blend.
See, it’s easy!
A regular contributor to my soup carousel is this trusty carrot and coriander soup. I’m actually a bit shocked that this recipe hasn’t made an appearance on the blog before. Sorry about that, but here it is.
- 1 tbsp olive oil
- 1 clove garlic
- 1 red onion, sliced
- 450g carrots, sliced
- 1 tsp ground coriander
- 1.2 litresl/2 pints vegetable stock
- large bunch fresh coriander, roughly chopped
- salt and freshly ground black pepper
- pinch of dried chilli flakes
- yoghurt, crème fraiche, or coconut milk to garnish
- Heat the oil in a large pan and add the garlic, the onions and the carrots. Cook for about 5 minutes on a very gentle heat until starting to soften.
- Stir in the ground coriander and season well (this is important or it could taste very bland) and add the dried chilli flakes
- Cook for another minute.
- Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
- Whizz with a hand blender or in a blender until lovely and smooth.
You can make this ahead of time and reheat in a clean pan. It also freezes wonderfully, so is perfect for a lazy after work dinner.
Enjoy – and keep cosy!