I have never liked Winter but on the plus side it is a great
time to be cooking comfort foods and what better (and easier)
comfort food to make than a bowl of warming soup.
Carrots are always available and are a low cost ingredient
for making a soup, supplement with Celeriac, a big bunch of
Coriander and some vegetable stock cubes and you have a wonderful
and impressive tasting soup.
You can't beat good home-made soup and this is another easy
one to make. When making this sort of soup quantities do not
have to be exact and ingredients can be changed to suit your
own personal taste.
I have used all vegetable stock cubes to make it a vegetarian
soup but you could replace them with chicken stock cubes or
a mixture of both. My stock cubes of choice are Knorr but
that is entirely up to you.
The carrots I bought were wonderfully clean so all I had
to do was remove the tops and then chop them up. If you buy
carrots in their natural condition you will of course need
to wash them thoroughly and peel them if they are a bit rough.
Only cook the Broccoli florets, discarding the big thick stem.
1kg Carrots, chopped into one inch segments
1/2 Celeriac, chopped into bite size pieces
4/5 Garlic cloves, roughly chopped
4 Vegetable stock cubes
1 tsp salt
Bunch of fresh Coriander
Freshly ground Black pepper
peel and chop the carrots into roughly one inch pieces and
place in pan.
your Celeriac and cut into cubes. Add to the pan.
water to the pan so the level is about one inch from the
top of your pan. Bring to the boil and then leave to simmer
for an hour or so.
half the cooked carrots and celeriac from the pan, drain
them over a bowl so as not to lose any of your liquid and
and roughly chop your garlic cloves. (You can use more or
less according to your tastes.) Crush and add to the pan.
three vegetable stock cubes ( I prefer Knorr stock cubes.
I use the stock cubes both to enhance the flavour but also
to season the soup as stock cubes are quite salty which
is why you should add and then taste after they have dissolved.)
Once dissolved taste again to see whether you want to add
the fourth vegetable stock cube.
to see if you should add the teaspoon of salt or not.
chop your Coriander (plenty of it) and add to pan. Add a
generous few twists of freshly ground black pepper. Continue
to simmer for a further two or three minutes and then remove
from the heat.
the soup in either a liquidiser (will need to do in batches)
or with a hand-held liquidiser so that a smooth consistency
immediately or leave to cool and store in the fridge and
reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
anything like this does not require you to use precise amounts
so do not worry too much about weighing or the size of the
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