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Description (Some HTML is OK)
Even tastier than the Covent Garden one.
Ingredients
Makes 4 servings
- 1 tbsp vegetable oil
- 1 onion
- 6-8 carrots
- 1 tsp ground coriander
- 2 vegetable stock cubes
- large bunch fresh coriander
Preparation
Roughly chop onion and carrots. In a large saucepan on a low heat gently fry the onion and carrots for 5 mins. Stir in the ground coriander and add lots of salt and pepper. Add approx 2 pints water. Crumble over the 2 stock cubes. Bring to the boil and reduce to a simmer. Cook for 1 hour. Roughly chop the coriander and add for the last 10 mins of cooking. Whizz in a blender or magimix. Reheat the quantity you need and serve. Can be frozen.
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Comments
I tried this with my chicken stock recipe instead of the cubes.
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