nions and cook until transparent.
Add coriander root and cook
In a heavy pan heat the oil and fry the onions for a few minutes until golden.
Keep half of the onions for topping.
Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
Let simmer a few minutes.
Mix water with cornstarch and add to the soup.
Remove the bay leaf.
Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.
hop up onion and garlic.
In a large soup pot, put
Heat the oil in a large saucepan on medium heat. Add the onions and cook for 5 mins, until soft. Add the cumin seeds and stir for 1 min, until fragrant. Stir in the carrot and potato.
Add the stock and bring to a boil. Reduce the heat to low; cover and simmer for 20 mins, until the carrot and potato are tender. Season to taste and set aside to cool slightly.
Using a blender, blend in batches, until smooth. Return the soup to the pan and reheat on low heat. Serve the soup sprinkled with additional cumin seeds, if desired.
Heat the oil in a saucepan, add the potato, carrot and leek and saute for 3-4 mins. Add the stock, bring to a boil and simmer for 12-15 min.
Remove 1/3 of the vegetables from the soup and set aside. Puree the soup using an immersion blender then mix in the cream and season. Keep warm.
Heat a non-stick frying pan, add the bacon and cook for 5-6 mins until crisp. Remove the bacon from the pan and chop. Divide the soup between 4 bowls and add the reserved vegetables. Garnish with bacon and serve.
on-stick saucepan with oil and place over a medium heat
Cut the carrots into sticks and place on a baking tray,
Melt butter in large saucepan and saute carrots and celery for 2 minutes.
Add coriander and cumin, fry for 3-4 minutes.
Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes.
Put through blender.
Decorate with a little drop of cream (optional) and fresh coriander.
he ingredients in a bowl and mix with hands to combine
Melt butter in large pot and sweat onion over medium heat for 5 mins then add curry powder. Add carrots and ginger and cook for 5 mins then add vegetable stock, bring to a boil, reduce heat and simmer for 15 mins. Remove pan from heat and puree soup using a hand blender. Add cream and crab meat and simmer for 1-2 mins. Season to taste then distribute between warmed soup bowls and serve garnished with chives.
Cook onion,ginger,garlic and cumin in oil for 3 minutes.
Add carrots and parsnips and cook for 3 minutes.
Reduce heat and stir in stock.
Cover and simmer for 30 minutes until vegies are soft.
Blend soup till smooth - take care if it is hot.
Season to taste.
serve topped with sour cream and coriander.
Sieve flour and salt in a large bowl.<
Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.
Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.
Cover and continue to boil for 1-2 minutes.
To serve:.
Divide the spring onions and coriander between 4 serving bowls, then carefully place one egg from the soup into each bowl and ladle the soup into the bowls and float some cubed bread on the top.
harlottes with Tomato and Coriander Salad
1. Prepare
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
igh heat. Add ginger and garlic; cook and stir until fragrant, about
Peel carrots and parsnips and cut up coarsely.
Chop onion and place in bowl with butter and garlic; microwave on high for 5 minutes and set aside.
In crock pot place parsnips, carrots, broth or water, the onion mixture and cover and cook high 6 to 8 hours or until vegetables tender.
Puree with hand blender or remove and puree in batches.
Season to taste. Stir in desired amount of cream to color and flavor soup.
Serve hot. Garnish with chopped fresh parsley.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!