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Carrot and Coriander/Cilantro Soup

Prep time: 40mins | Difficulty: easy | Serves: 4

Perfect for a super quick supper or as a light lunch for one.

Tags:

View All light snacks lunch vegetarian

Nutritional information per serving (1/4 of recipe)

Fat

3.6g 

Saturated

0.3g 

Carbohydrate

N/a 

Protein

N/a 

Calories

109kcals 

Ingredients

  • 1 tablespoon sunflower or rapeseed oil
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 2 medium carrots, grated
  • 2 celery sticks, chopped
  • 2 tomatoes, chopped
  • 600mls (20oz) low-salt vegetable stock
  • 300mls (10oz) orange juice
  • 3 tablespoons freshly chopped coriander/cilantro
  • freshly ground black pepper to season

Method

  1. Heat the oil, add the garlic, onion, carrot, celery and tomatoes and cook for a few minutes until softened
  2. Add the stock, season and simmer for 20-25 minutes.
  3. Add the coriander/cilantro and orange juice.
  4. Pulse in a blender, reheat, check the seasoning and serve.
  5. Serve with chunks of wholegrain bread
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