1. Heat the oil in a pan and fry onions for 3-4 minutes.
    2. Stir in the ground coriander and cook for 1 minute.
    3. Add the vegetable stock and bring to the boil, simmer until vegetables soften.
    4. Liquidise the soup in a food processor until smooth.
    5. Reheat, stir in fresh coriander season to taste.
    6. Adjust consistency with water or stock if wished and serve.


  • 1L Macphie Bechamel with Butter Sauce
  • 700g vegetable stock
  • 500g carrots (frozen or tinned)
  • 1 onion - chopped
  • 1 tbsp ground coriander
  • 1 tbsp oil
  • Fresh coriander if available
  • Seasoning