Difference between revisions of "Carrot Coriander and Chilli Soup"
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# Chop the vegetables heat the [[oil]] in a large sauepan and add the [[Onion]] and [[chile pepper|chilli]] pastecook for 2 mins. | # Chop the vegetables heat the [[oil]] in a large sauepan and add the [[Onion]] and [[chile pepper|chilli]] pastecook for 2 mins. | ||
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Latest revision as of 09:59, 15 July 2012
Description
Serves 4.
Ingredients
- 50g (2oz) onion
- 50g (2oz) celery
- 50g.(2oz) potato
- 400g (14oz) carrots
- 2tsp olive oil
- ½ tsp Red chilli Paste
- 1 tsp Tomato Puree
- 1 ltr (¾pt) Vegetable Stock
- 84g. (3oz) chopped fresh coriander
Procedures
- Chop the vegetables heat the oil in a large sauepan and add the Onion and chilli pastecook for 2 mins.
- Then add the vegetables.
- Stir in the tomato puree and pour the stock into the mixture boil, then simmer for 45mins.
- Skim off froth blend for 20 seconds, leaving it a little chunky.
- Boil again add coriander serve.
