By Dr Joe
The beauty of vegetables is that you can prepare them in various ways – steam them, roast them, bake them, boil them, microwave them, stir-fry them etc.
It’s always a good idea to exploit that versatilty. In doing just that, I thought why not start doing some veggie soup recipes.
I love soups. When I go to a restaurant and I am presented with a menu, I don’t wrestle with my decision about the 1st course when there is soup on that menu.
I choose soup always as my 1st course. For me, you really cannot go wrong with soups. Maybe you can. The only way you can go wrong with soup as far as I am concerned is if you serve it cold.
That’s a sin – serving someone cold soup is a No No.
Beyond that it’s all cool when it comes to soups.
With that in mind, let me present my first soup recipe on this site. It’s the carrot coriander soup recipe. This soup is so innocent looking, you just want to hug it, sorry, drink it. The coriander brings this herby flavour that makes you want to go for seconds and why not.
Oh, let’s I forget. If you want to get serious with soups, here is my one and only tip – Get a soup maker. Soup makers make soup-making a breeze. Seriously they do. The final product comes out hot and really gorgeous. Of course, the ingredients make a huge difference too but the soup maker is the ultimate must-have tool to bring everything together to a fine finish.
I use the Morphy Richards one below and I love it. Get one here on Amazon.co.uk and over here on Amazon.com
What do we need to make the Carrot Coriander Soup?
Ingredients:
Carrots X 5
Coriander powder X 2 tbs
Vegetable stock powder X 1 tbs and half or 1 and a half cube if that’s what you are using.
Black pepper X 2 tbs (you may use 1 tbs if you are spice-averse)
Red Onion X 1
Garlic X 2 Cloves
Salt
Olive virgin oil or Rapeseed oil X 2 tbs (optional)
How to make the Carrot Coriander Soup
>> Slice up your carrots into small chunks.
>> Slice up your red onion and garlic too.
>> Chuck in the sliced carrots, garlic and red onions into the soup maker jar.
>> Add coriander powder, the vegetable stock powder, black pepper, oil and salt. Gotta say, the oil is optional. Sometimes I use it, sometimes I don’t and it makes no difference to the taste.
>> Add some water. How much water you add would depend on how thick or thin you want your soup to be.
>> Now lock your soup maker and turn it on. Select the smooth finish unless you want the chunky texture in which case you select that. I like mine smooth.
>> The brand of soup maker I use takes 21 minutes to finish the job and you hear a bleep when the 21 minutes is done.
That’s it. Your carrot coriander soup is ready.
Garnish with chives and serve hot…and enjoy.
I had mine with 4 slices of seeded bread and I had a blood sugar reading of 4.6 mmol/l (82.8 mg/dl). Great.
Suggested further reading:
Drink THIS first thing in the morning (3 Major Benefits)
Dr. Joe