CARROT AND CORIANDER SOUP

Serves 4. Calories per bowl = 85

This is a simple, but tasty soup, but you can easily turn it into a heart meal by adding butterbeans, lentils or chunky croutons.

Ingredients
500g carrots peeled and chopped
1 onion chopped
900ml Vegetable stock
1 tsp olive oil
2 bay leaves
3 cloves garlic crushed
2 tbsp fresh coriander
Salt and pepper (to taste)

How to:

• Heat the oil in a large pan and gently fry the onions for 5 minutes.
• Add the chopped carrots and garlic and continue to cook for a further 15 minutes, stirring occasionally to prevent it catching.
• Add the stock, bay leaves and coriander reserving a small amount for garnish.
• Simmer for 20 minutes, until the carrots are soft then blend with a hand blender.
• Adjust the seasoning and add more stock if required.