Traffic Light Soups

Issue 59 August 2009

Carrot & Coriander 

Serves 4   

Ingredients

1 tbsp vegetable oil

1 onion, sliced

450g carrots, sliced

1 tsp ground coriander

1.2 litres vegetable stock

large bunch of fresh coriander, roughly chopped

salt and pepper to taste

Method

1. Heat the oil in a large saucepan and add the onions and the carrots. Cook gently until starting to soften.

2. Stir in the ground coriander and season well. Cook for 1 minute.

3. Add the stock, bring to the boil and simmer until the vegetables are tender. Liquidise until smooth. 4. Then reheat in a clean pan and stir in the fresh coriander.

5. Garnish coriander leaves.

Pea & Mint

Serves 4

Ingredients

knob of butter

1 tbsp olive oil

2 fat shallots, chopped

1 celery stem, finely chopped

600ml vegetable stock

400g fresh peas (1kg in pods)

10–15 mint leaves, roughly chopped

salt and pepper to taste

Method

1. Heat the oil in a large saucepan with butter over a medium heat. 2. Add the shallots, celery and seasoning. Cover and steam gently, without colouring, until completely soft.

3. Add the stock, bring to a gentle simmer then add the peas and simmer until soft.

4. Remove from the heat, add the chopped mint. Then liquidise until smooth.

5. Garnish with mint leaves.

Tomato & Basil

Serves 4

Ingredients

2 onions, peeled and chopped
1 carrot, peeled and diced finely
1 clove garlic, peeled and crushed
1 celery stick, finely chopped
2 tbsp olive oil
450g fresh ripe tomatoes, halved
1 litre vegetable stock
1 tsp sugar
salt and pepper to taste
basil

Method

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cover and cook gently until soft.
2. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
3. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth.
4. Garnish with basil leaves.

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