- Serves 4
- 10 mins to prepare and 45 mins to cook
- 317 calories/serving
- knob of butter,
- 1 onion, finely chopped
- 650g carrots, peeled and roughly chopped
- 30g pack fresh coriander
- 1 tsp ground coriander
- 1 vegetable stock pot, made with 1ltr hot water
- 4 bake-at-home petit pains, to serve
- 1 potato, peeled and chopped
- 4 tbsp single cream
- ½ tsp paprika
- In a saucepan over medium heat, melt the butter.
- Cook, stirring periodically, for 4-5 minutes, or until the onion is tender.
- Mix in the carrots, potato, ground coriander, and a pinch of salt and pepper.
- Over the vegetables, pour the stock.
- Bring to a boil, stirring to coat.
- Cover, reduce to low heat, and cook for 30-35 minutes, or until veggies are soft.
- Meanwhile, preheat the oven according to the instructions on the petit pains pack.
- Remove the soup from the heat and bake for the last 8-10 minutes of cooking time.
- Add two-thirds of the coriander leaves and stalks to the soup, then puree with a hand blender until smooth.
- Chop the remaining coriander leaves coarsely.
- Pour the soup into four dishes and swirl 1 tablespoon of cream into each.
- Serve with chopped coriander leaves, paprika, and a twist of black pepper on top.
- Serve right away with warm petit pains on the side.
To serve, putting roasted pumpkin seeds on top of the soup will provide a touch of crunch.
Make a scrumptious potato gratin using leftover cream and potatoes. With a dusting of fresh rosemary, fry chopped onions and garlic together over medium heat.
Meanwhile, thinly slice the potatoes and combine them with 150ml cream, 150ml milk, and 100g crème fraîche in a large mixing bowl. Add the onions and garlic to the creamy potato mixture and stack in a small oven-proof dish, sprinkling shredded cheese and black pepper between each layer.
Cover with foil and bake for 1-1½ hours at gas 6, 200°C, fan 180°C, or until the potatoes are cooked and the top is golden.