Serves: 10

Carrot, Coriander & Sweet Potato Soup

FG 0 | GC 1 | CC 1

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Calories: 31 kcal
Carrotcoriandersoup

Method

  • 1. Chop up all your vegetables into chunks.
  • 2. Sweat the leeks and the carrots in a large pan.
  • 3. Add the coriander and the chopped tomatoes.
  • 4. Add the chicken stock to cover the vegetables by 1 - 2 inches.
  • 5. Bring to boil then simmer until vegetables are soft
  • 6. Leave to cool. Once cooled blend until smooth or leave if you prefer chunky vegetables