Monday, 23 June 2014

Carrot and Coriander Soup


  • 8-10 medium sized carrots, chopped
  • 1 large onion, diced
  • ½ tsp garlic salt
  • 1tsp ground coriander
  • 85g/3oz yellow or orange split peas
  • 85g/3oz pearl barley
  • 1.1 litre/2pt stock made with Vecon
  • salt and freshly ground black pepper
  • freshly chopped parsley or torn coriander leaves, to garnish


  1. Place all the ingredients in a saucepan with the stock. Bring to the boil and simmer for 1-1½ hours, checking regularly and adding more water if necessary. When the carrots are soft transfer the soup into a blender and puree. Return to the pan and heat through.
  2. Serve sprinkled with salt and pepper and garnished with parsley or coriander leaves if desired. This soup will keep in the fridge for up to 2 days. To reheat, place in a saucepan and stir until throughly heated but do not boil.

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