My soups are usually created by looking to see what veggies I have available in the fridge and then after pondering for a while my taste buds kick in and I start creating a recipe. So today I had carrots and onions to play with in Beanies Vegan Kitchen and together with a few herbs and spices this soup was created…
Coriander or cilantro as it’s also known is a versatile herb that I use a lot in my cooking for it’s delicate and noticeable flavour. A little known fact about cilantro is it’s a natural antiseptic that can help wounds heal quickly, and helps get rid of heavy metal toxins from the body. Full of anti-oxidants and high in Vitamin C this delicate little herb is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium.
1 large onion chopped roughly
6 carrots chopped roughly
1 clove garlic chopped
1 organic veg stock cube
1 1/2 pints of water
bunch of fresh coriander with stalks
1 tablespoon coconut flakes
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 tablespoon virgin coconut oil (optional)
salt and pepper to taste
Heat the coconut oil in the pan. (If you don’t want to use oil then use a little water, just make sure the pan doesn’t dry out.) Cook the onions and garlic adding ground coriander, cumin seeds, fresh coriander stalks and salt and pepper. Cook for 5 minutes until onions are soft.
Add the chopped carrots, coconut flakes and half of the chopped fresh coriander.
Cook for 15 minutes. Blend all in a high speed blender and serve with freshly chopped coriander and crusty rolls or some chopped avocado is sometimes nice.