Soup-recipe

Carrot and Coriander Soup Recipe

Did your parents ever tell you to eat your carrots because they will improve your eyesight? This happens to be true! Just one carrot has nearly double the required daily intake of Vitamin A, which is highly beneficial for your eyesight and immune system. Beta-Carotene, a type of Vitamin A found in carrots, is also high in antioxidants and is good for your heart. This carrot and coriander soup is a great way enjoy these amazing nutrients and delicious flavor of these veggies.

RELATED: Kale, Chickpea and Chicken Soup 

Ingredients 

1 1/2 oz butter

1 brown onion, peeled and finely sliced

1 tsp ground coriander

2 sticks celery, finely sliced

1 lb carrots, peeled and finely sliced

1 3/4 pts vegetable or chicken stock

Small bunch coriander, roughly chopped plus sprigs to garnish

2 tbsp honey

4 tbsp sour cream

Method

  1. Melt butter in large saucepan over a low heat, then fry the onion until softened. Add the ground coriander and cook for one minute, and then add the chopped celery and carrot. Continue to cook, covered, over a gentle heat for 10 minutes, stirring occasionally.
  2. Pour the stock into the pan and bring to the boil, then simmer for 20 minutes, or until the carrots are tender.
  3. Set soup aside and allow to cool. Then pour it into a blender and add coriander leaves and honey. Blend until smooth.
  4. Return to soup to the saucepan to reheat.  Season to taste and serve in bowls garnished with a swirl of sour cream and a some coriander leaves.
November 10, 2014

Pumpkin And Macadamia Soup

There’s nothing better than a bowl of warm pumpkin soup on a chilly day, and this is one of SheSaid’s favourite recipes, topped with crunchy macadamia nuts!

Serves: 4 to 6

Ingredients

1 tablespoon Suncoast Gold Australian Macadamia Oil?

½ cup roughly chopped, roasted unsalted Suncoast Gold Australian Macadamias

?1 small white onion

?1 teaspoon grated ginger?

3 cups diced pumpkin

?1 apple, chopped?

3 cups salt-reduced chicken stock

?Reduced-fat natural yoghurt for serving

Whole or halved roasted unsalted Suncoast Gold Macadamias, for garnish

Method

1. Heat oil in a heavy-based pan, add macadamias, onion and ginger and sauté for 2-3 minutes, or until golden brown.

2. Add the pumpkin and apple and cook for 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft.

3. Transfer mixture to a blender and process until smooth and creamy.

4. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.

What’s your favourite soup recipe?

May 23, 2013

Spicy Low-Fat Salmon And Prawn Soup

Looking for a lighter dish after all that feasting? This delicious broth is also a great way to use up any leftover seafood – but can you guess how it’s so low in fat? Replace coconut milk with real coconut essence (not imitation) and light evaporated milk.

Ingredients 2 Tbs sunflower oil 2 Tbs laksa paste 375ml light evaporated milk 3-4 tsp coconut essence (we like Queen Natural Coconut Essence) 1/2 cup chicken stock 1 Tbs brown sugar 4 kaffir lime leaves 4 x 125g salmon fillets 400g cooked prawns, peeled, devained with tails intact 2 Tbs lime juice 2 Tbs fish sauce Method 1. Heat 1 Tbs oil in wok or large deep frypan over medium-high heat. Add laksa paste and stir for 20 seconds. Add light evaporated milk, stock, lime leaves and sugar. Simmer for 3 minutes. Add coconut essence and simmer for a further 2 minutes. 2. Meanwhile, heat remaining oil in non stick frypan over medium-high heat. Season fish. Fry for 1/2 minutes each side until cooked but still pink in the centre. Set aside. 3. Add prawns to pan and heat through for 1 minute. Add juice and sauce to broth and remove from heat. Divide seafood into shallow bowls, pour over broth and garnish with coriander. To make the soup even healthier, add vegetables like baby spinach, snow peas or brocolli florets at the end of Step 1. What are your favourite light dishes to enjoy during the holidays?

December 28, 2011