A Lowestoft Winter Warming Sweet Veg and Coriander Soup
18th January 2013
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Serves 3-4


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.

 If you are not calorie counting, you can drizzle with cream before serving.


About the Author

Jackie T

Member since: 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...

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