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Carrot and coriander soup

Goodtoknow TV

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This classic soup makes a delicious healthy lunch for you and the family. It’s cheap and at just 102 calories a bowl, it’s a winner all round!

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 25 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • 5 a day1
  • Child friendly
  • Freezable
  • Make in advance

That’s goodtoknow

Top tip: Garnish with a swirl of single cream (or soya cream for a dairy-free soup).

Ingredients

  • 1tbsp (15ml) vegetable oil
  • 1 onion, chopped
  • 450g (1lb) carrots, washed and sliced
  • 1 clove garlic, crushed
  • 1tsp ground coriander
  • 1.2 ltr (2pts) vegetable stock
  • 3tbsp chopped fresh coriander
  • Squeeze of lemon juice
  • Freshly grated nutmeg to taste
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 min.
  2. Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender. Stir in the fresh coriander.
  3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot, but not boiling, and serve.

www.britishcarrots.co.uk

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Nutritional information per portion

  • Calories 102(kcal)
  • Fat 4.0g
  • Saturates 0.4g
  • Sugars 12.6g
  • Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 16%

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Slow cooker recipes

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 17%
  • In small bits all through the week 17%

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Nigella Lawson’s meatballs

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Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Learn how to make meatballs at home with this easy recipe from Nigella Lawson’s new Italian show Nigellissima. The rich tomato sauce is the perfect accompaniment to these tasty bites

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 35 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Nigella says: ‘Don’t worry if you can’t get Italian sausages easily; I gave this recipe to an Italian friend of mine (who lives in London) and she – ironically – chooses to fashion hers out of everyday English Porkinsons. And if that’s good enough for her. . .’

Ingredients

  • 450–500g Italian sausages
  • 2 x 15ml tbsp garlic oil
  • 4 fat or 6 spindly spring onions, finely sliced
  • 1tsp dried oregano
  • 60ml white wine or vermouth
  • 2 x 400g cans chopped tomatoes, plus water to rinse 1⁄2 can
  • 2 bay leaves
  • salt and pepper, to taste
  • chopped fresh parsley, to serve (optional)

Method

  1. Squeeze the sausage meat from the sausages and roll small cherry-tomato-sized meatballs out of it, putting them onto a clingfilm-lined baking tray as you go. Your final tally should be around 40.
  2. Heat the oil in a large, heavy-based pan or flameproof casserole and add the meatballs, frying them until golden; as they become firmer, nudge them up in the pan to make room for the rest, if you can’t fit them all in at first.
  3. When all the meatballs are in the pan and browned, add the spring onion and oregano and stir about gently.
  4. Add the wine or vermouth and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan. The can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.
  5. Pop in the bay leaves and let the pan come to a fast simmer. Leave to cook like this, uncovered, for 20 minutes until the sauce has thickened slightly and the meatballs are cooked through. Check the sauce for seasoning, adding some salt and pepper, if you like.
  6. During this time you can cook whatever you fancy to go with the meatballs, whether it be pasta, rice, whatever.
  7. Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing.
  8. Should your diners be other than children who baulk at green bits, sprinkle with parsley on serving.

By Recipe taken from Nigellissima: Instant Italian Inspiration by Nigella Lawson (Chatto & Windus, £26)

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 17%
  • In small bits all through the week 17%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

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