I feel like I am forever trying to lose weight. This is especially hard seeing as I love the finer things in life, including but not limited to cheese, chocolate and wine.
One tip I have picked up on many of my dieting efforts (and seems to work) is swapping one meal a day for a liquid meal. This can be a smoothie for breakfast, or in winter months a soup for lunch or dinner.
As it is winter I have been trying a new soup recipe each week for my lunches. Soups are a great way of making sure you still get all the nutrients your body needs – especially if you make your own stock (which I highly recommend).
This week my soup is a carrot and coriander soup – and I literally just finished having my first serve and it was DELICIOUS!
It doesn’t sound like the best combination or most glamorous soup recipe – but the marriage of the carrot and coriander is a match made in heaven! The bonus is it only takes around 30 minutes to make!
What you need:
- A deep saucepan or ceramic dish that can go on the stove top
- a stick mixer or blender
Ingredients (4-6 people):
- olive oil
- 500g carrots (chopped)
- 1 potato (chopped)
- 1 onion (chopped)
- 1 tsp ground coriander
- 1.2 litres of chicken or vegetable stock
- fresh coriander for garnishing
- salt and pepper to taste
1. Heat the olive oil in your saucepan – add the onions and cook until soft.
2. Add in the potato and the coriander, stir.
3. Add in the carrots and stock, bring to the boil.
4.Turn the heat down, cover and cook for 20 minutes (or until the veggies are cooked).
5. Use your stick mixture to blend all the ingredients, or if you are using your blender – wait until the mixture has cooled and transfer into the blender and blend in two batches (you will need to transfer back to the saucepan and re-heat).
6. Add your salt and pepper and your fresh coriander as a garnish.
Storage: You can freeze this soup and it will keep in the fridge for a week.
Ash – The Macadames. xx