1 tbsp olive oil
1 large onion, diced
1 tbsp coriander seeds, crushed
1 parsnip, diced
2 large carrots, diced
1 sweet potato, diced
1 pint vegetable stock
Black pepper to season
Heat the oil in a large saucepan and fry the onions for a couple of minutes. Add the coriander and cook for another 5 minutes until the onions soften.
Add the parsnip, carrot and sweet potato and cook for 5 minutes stirring regularly.
Add the stock and season. When it boils, turn down to low heat and cover. Let it simmer for 30 minutes.
Pour into a blender and blitz until smooth.
This can be made as carrot and coriander soup if you substitute a large carrot for the parsnip and the same with the sweet potato.
8th November 2012
I am a high school music teacher and cooking and baking are great hobbies of mine.
I also love to sing, as I am a fully trained and professional mezzo soprano.
My husband and I love good food and fine...