Sunday, 7 October 2012

Carrotish and coriander soup

My thrown together in a pot soup recipe was so successful I'm going to share it right here! 

1 glug of sunflower oil
Generous pinch of cumin seeds
1 onion, chopped
4-5 big carrots, peeled and chopped 
Chunk of swede, peeled and chopped
1 cup of red split lentils
Vegetable stock
Salt and pepper
Fresh coriander

Heat the sunflower oil and throw in your cumin seeds to toast. Once they become aromatic and yummy smelling chuck in your onion and give them a good old stir around until coated with the cumin seeds, heat gently until soft. Next add the carrots and the swede for a couple of minutes. Add the vegetable stock and cup of lentils, season with salt and pepper, bring to the boil, simmer for approximately 40-45 minutes. Once all the veggies are soft and cooked, transfer to a blender and whizz it all up. Add the whizzed up mixture back to the soup water, stir well, season to taste. While the soup is heating up, chop up the coriander, serve the soup in bowls, add the coriander garnish. Serve with tasty crunchy bread and enjoy! 

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