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vegetables | carrot and coriander broth

Serves 6

Whenever I make this, I always think of the children's story 'The Magic Porridge Pot', because even when I've taken the first few servings out of the pan, it just doesn't look as if it's going down! This is a delicious, low fat and easy soup, which keeps beautifully for the next day. And the addition of potatoes and rice milk make it lovely and creamy without adding cream.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. Heat the oil and sauté the onion, with a little salt, for a few minutes until softened.
  2. Add the spices and cook for another minute or so.
  3. Add the carrots and potatoes and sauté for another few minutes, stirring.
  4. Pour in the water and add the bouillon and fresh coriander (reserve a little to garnish).
  5. Bring to the boil and simmer for 15-20 minutes.
  6. Blend, then add the rice milk.
  7. Season and serve garnished with the reserved coriander sprinkled on top.

Maybe serve with...

Serve with toasted wheat free triangles, spread with dairy-free margarine or indeed any other wheat free bread. This is also lovely with olive chiabatta and I also serve it with a sprinkling of mixed linseed (although make sure you drink water if you do this though - and be careful with small children and anyone with dentures!).

For those able to eat dairy ...

You could add a swirl of crème fraiche and/or spread the bread with butter.

For those able to eat wheat...

Seeded wholemeal rolls and breads work well with this soup. For those that can eat wheat, I usually serve this with granary rolls or mixed seeded wholemeal mini rolls.

If you have carrots, onions and potatoes leftover, see the pepper paprikash, the cottage pie and the bean chilli. If you have rice milk leftover, see the chocolate fudge icing and the mushroom and sherry soup.


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