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