Drews Carrot And Coriander Soup Recipes

Steps:

• Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
• Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
• Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 mins until the carrots are tender.
• Tip into a food processor with a handful of 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.

Steps:

• Put all the ingredients into the soup maker, except the coriander, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
• Once the cycle is complete, season and add the coriander. Blend once again until the coriander is mixed well and serve.

Steps:

• Gently heat the oil and soften the onion. Add the carrots and cook for another 5 minutes.
• Tear the watercress and place in the pan, stalks and all. Stir well until the watercress wilts.
• Add the chickpeas, stock and cumin and simmer for 20 minutes.
• Blend until smooth and reheat in the pan if needed.
• Season with freshly ground black pepper.