Carrot and Coriander Soup – 2sp

This is a really simple soup that I make time after time as it hardly takes any time but tastes amazing! I often make it on a Sunday night and because it does 4 portions it does my packed lunch for work alllll the way til Thursday!

f1dc5e07331d402f89b1df44a2018233_2

Ingredients

Serves 4 = 2sp (previously 2pp) each

1 large onion, finely chopped

450g carrots, sliced

75g split red lentils

1.2 litres vegetable stock made with 1 stock cube

1 tablespoon ground coriander

3 tablespoons chopped fresh parsley (optional)

Salt and Pepper

Method

Fry onion and carrots (seasoned with salt and pepper) for around 4-5 minutes in 1KAL and a little water. Add the ground coriander and continue to cook. Put the lentils in a small bowl and cover with water. Leave to soak while the carrots and onions are cooking and then take off any lentil that float and rise to the top. Drain lentils and add to pan with the stock. Bring the soup to the boil and simmer (with a lid on if you have it) for 30 minutes. Season with salt and pepper (and I popped a few crushed chillies on top!) to your taste. Enjoy!

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *