• 1 litre 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


  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.