This is another very simple and quick recipe.
Soups usually involve cooking the life out of the vegetables. The Simple Healthy Soup range offers an alternative to this. In this recipe the vegetables are blended with seasoning and then gently heated. If you don’t boil the soup, you will preserve a lot more of the nutritional value.
There is huge variability in the flavour of uncooked carrots. Try to choose sweet ones that are very fresh as some can have a bitter after taste; nibble on them as you are preparing them for the blender. When you have made the soup, if it still tastes slightly bitter add a little more yoghurt at the end.
Ingredients For 4 people
350 gms/ 12 oz carrots
Handful of fresh coriander (cilantro) or frozen approx 1 ½ oz / 45 gms
2 cloves garlic, peeled
500 ml/ 1 pint of water
1 Heaped dessertspoon marmalade (avoid those marked ‘bitter’)
1 Heaped dessertspoon of vegetable bouillon powder or a vegetable stock cube
250 mls/ ½ pint of Greek or sheep’s yoghurt
Method
Scrub and roughly chop the carrots, no need to peel. Add to the blender with the coriander, garlic and water. Blend until liquidised.
Dissolve the bouillon or stock cube in a little boiled water and then add the marmalade.
Stir into the soup and blend again until all mixed.
Transfer to a saucepan and gently warm. Taste test when the soup is warmed through and season for your palette. Take off the heat and add a tablespoon of yoghurt per person and leave for a moment to warm through.
Serve with fresh bread or side salad depending on how hungry you are!
