Carrot & Coriander THICK Soup
�?nbsp; �? �?nbsp; �?nbsp; �?nbsp; �?nbsp; �?nbsp; �? �?nbsp; �?nbsp; �? �?/STRONG> Serves 4 �?nbsp; �? �?nbsp; �?nbsp; �? �?nbsp; �?nbsp; �? �?nbsp; �?nbsp; �? �?/FONT>
�?/FONT> 8 - 10 medium sized carrots, chopped
�?1 large onion, diced
�?/FONT> ½ tsp garlic salt
�?/FONT> 1 tsp ground coriander
�?/FONT> 85g/3ozs yellow or orange split peas
�?/FONT> 85g/3ozs pearl barley
�?/FONT> 1136ml/2 pint stock made with Vecon
�?/FONT> salt & freshly ground pepper
�?/FONT> freshly chopped parsley or coriander leaves to garnish
Place all the ingredients in a saucepan with the stock. Bring to the boil and simmer for 1 - 1½ hours, checking regularly and adding more water if necessary. When the carrots are soft, transfer the soup into a blender and purée. Return to the pan and heat through.
Serve sprinkled with salt and pepper and garnished with parsley or coriander leaves if desired.
This soup will keep in the fridge for up to 2 days. To reheat, place in a saucepan and stir thoroughly heated, but do not boil.
Taken from Slimming World Geen Recipes
When I made this I used fresh coriander instead of dried, so didn't add this until 20 minutes before the end of cooking.
The soup is VERY thick, I had to add about another ½pt of water.
Phil
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