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Carrot and coriander soup
Recipe:
Ingredients:
1 tbsp olive oil
1 onion
chopped
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
500g carrots
peeled and chopped
1 medium floury potato
peeled and chopped
1 litre vegetable stock
a small bunch coriander
chopped
CROUTONS
2 small flatbreads or pittas
2 tbsp olive oil
1 tbsp ras el hanout
Instructions:
step 1
To make the croutons, heat the oven to 200C/fan 180C/gas 6. Cut the flatbreads into bite-sized pieces then toss in the olive oil, ras el hanout and some seasoning. Spread on a non-stick baking tray and bake for 10-15 minutes or until crisp and golden.
step 2
Heat the oil in a pan then fry the onion with a big pinch of salt for 5 minutes or until softened. Add the spices and cook for a minute then stir in the carrots and potatoes. Pour in the stock, bring to a simmer and cook for 25-30 minutes or until the veg is tender. Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the coriander and season. Serve topped with the croutons and an extra sprinkle of coriander, if you like.
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