Post by kickingfrog on Feb 17, 2011 14:01:28 GMT
Carrot and Coriander soup
Posted by anniewal on 11/7/2010
GF board
1kg of carrots cut and sliced
2 medium potatoes
1 onion
2 cloves garlic
2pts water ( approx may be more if it seems too thick later)
cook all together for 15 mins or pressure cook for 5 mins
Liquidise
Add 1 knorr veg stock pot and 1 knorr chichen stock pot ( or 2 veg)
Bring back to boil and add coriander ( approx 2 teaspoons but adjust to your taste) salt and pepper.
Boil for 3 mins and serve
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Carrot and Coriander soup?
Posted by Joshuas Mummy on 11/7/2010
Gf board
Ingredients
1 tbsp vegetable oil
1 onion , chopped
1 tsp ground coriander
1 potato , chopped
450g carrots , peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)
1.Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
I sometimes add cumin seeds for a spicier version and a swirl of single cream just before serving.
************
Posted by anniewal on 11/7/2010
GF board
1kg of carrots cut and sliced
2 medium potatoes
1 onion
2 cloves garlic
2pts water ( approx may be more if it seems too thick later)
cook all together for 15 mins or pressure cook for 5 mins
Liquidise
Add 1 knorr veg stock pot and 1 knorr chichen stock pot ( or 2 veg)
Bring back to boil and add coriander ( approx 2 teaspoons but adjust to your taste) salt and pepper.
Boil for 3 mins and serve
************************************
Carrot and Coriander soup?
Posted by Joshuas Mummy on 11/7/2010
Gf board
Ingredients
1 tbsp vegetable oil
1 onion , chopped
1 tsp ground coriander
1 potato , chopped
450g carrots , peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)
1.Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
I sometimes add cumin seeds for a spicier version and a swirl of single cream just before serving.
************