Carrot and Coriander Soup (LC)

Ingredients

• 1 tsp olive oil

• ½ onion, diced

• 1 celery stick, diced

• 1 tsp turmeric

• ½ tsp cumin

• 2 carrots (200g (4 cups) (7 oz) approx), peeled and diced

• 300ml (1 ¼ cup) (10½ fl oz) boiling water

• 3-4 coriander (cilantro) leaves, roughly chopped

• Sprinkle of black pepper

• half a low sodium veggie stock cube

Instructions:

1. Heat the oil in a pot and add the onion and celery.

2. Cook gently until slightly softened.

3. Add the turmeric and cumin and heat for 1 minute to allow the spices to infuse.

4. Add the carrot, water and the stock cube, cover with a lid and simmer for 15 minutes or until the carrots have cooked through.

5. Add the fresh coriander (cilantro) leaves and mix well.

6. Leave to cool slightly and blend with a stick blender (add a drop of boiling water if the mixture is too thick).

7. Season with black pepper and enjoy

Top Tip

Feel free to use dried coriander (cilantro) instead of fresh. If using dried, add ½ teaspoon at the beginning with the turmeric and cumin. Taste test, could add a bit more later if you feel it's required.

A portion of protein should be served on the side of soup. This can be 125g (½ cup) (4½ oz) Greek yoghurt, a smoothie, 1 or 2 boiled eggs, any type of meat/fish/vegetarian alternatives or can be added to the soup or a portion can be served on the side

Lunch

Serves 1

Low Carb