The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Carrot and Coriander Soup, easy vegan recipe



A really easy, soup to make. This keeps well in the fridge and freezes



This variation of an old favourite was born in lockdown. We have got into the habit of getting a big box of fruit and veg delivered from the market once a week and taking it from there! Coming to the end of the week we have some carrots and a little coriander left....the choice of dish is a no brainer......This recipe makes enough for 4 bowls



Ingredients


1/2 tbsp vegetable oil

1 medium onion, peeled and chopped

1 clove of garlic peeled and chopped

175g potato, peeled and diced

400g carrots, peeled and diced

1 litre of vegetable stock

Salt and freshly ground black pepper to taste

Small bunch of fresh coriander, washed and roughly chopped




Method


Put the onion, garlic in a large pan with the oil and gently fry for 5 minutes until starting to soften and just turn golden. Add the carrots and potato and continue to cook on a slightly higher heat, stirring occasionally for a further 5 minutes



Add the stock and the salt and pepper. Bring to the boil, then reduce the heat, cover, and leave to simmer for around 25 minutes, or until the vegetables are tender



Remove from the heat and blend smooth with a stick blender. Stir in the coriander and blend again until there are no large pieces of coriander left


Enjoy on its own, lovely with crusty bread too!



Debbie

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