Classic Carrot and Coriander Soup

It's become a bit of a soup week!

Today I made carrot and coriander soup, and here's how you can too:

You need:

1 onion

1 500g bag of carrots

2 medium potatoes

oil

1 hand full of fresh coriander

2 litres of good quality stock (again, I'm loving knorr/continental stock pot)

pepper

First you need to wash your carrots and potatoes and chop the carrots into slices and the potatoes into 1cm cubes.

Now peel and chop your onion into smallish pieces. Put your onion, carrot and potato into a large saucepan with a splash of olive oil over a low - medium heat.

Chop your coriander into fairly small pieces and add to the pan. Put the kettle on to boil.

Cook slowly until the onions are soft, stirring occasionally then add your stock.

Simmer for 15-20 minutes until the vegetables are very soft, season with pepper to taste and blend until smooth.

Serve with a sprig of coriander on top with crusty bread and butter. Perfect for a chilly evening!

Serves 4-6. 

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Super Simple Leek and Potato Soup

Hello! and welcome back to me...

Today it's raining in London (no surprise) so there's nothing better than a yummy hot soup to put a smile on your dial :)

I love to make soup because it's cheap, quick, good for you and you pretty much can't get it wrong!

So to make a Super Simple Leek and Potato Soup for 4 you need:

2 medium leeks
2-3 medium potatoes
olive oil
1 litre good quality stock (I recently discovered Knorr/Continental stockpots - like little tubs of stock jelly! Very authentic.)
pepper
bread to serve - sour dough is a great match for soup

To make, simply chop of the dark green leafy part off the leek and discard. Now slice the light green part in half lengthways and carefully wash it.

Slice the two halves as thinly as you can (5mm would be ideal) and place in a large saucepan with a good glug of olive oil.

Wash your potatoes, slice into 1cm cubes (with the peel on) and add to the pan. Put the kettle on for the stock.

Put the pan over a low - medium heat to slowly soften the leeks, around 10 minutes, stirring occasionally. When the leeks are soft and sweet add your stock and pepper (no salt - as the stock is salty enough) and turn down to simmer for 10-15 minutes or until the potatoes are very soft.

Now blend until smooth and serve with a sprinkle of grated cheese, a twist of freshly ground black pepper and some buttered toast... Cosy!