CORIANDER OIL RECIPE RECIPES

Name: Carrot & coriander soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 onion, chopped; 1 tsp ground coriander; 1 potato, chopped; 450g carrots, peeled and chopped; 1.2l vegetable or chicken stock; handful coriander (about ½ a supermarket packet)

CARROT & CORIANDER SOUP RECIPE | BBC GOOD FOOD

Carrot & coriander soup recipe | BBC Good Food image

Everyone loves this super healthy soup, perfect for an easy supper

Provided by Good Food team

Categories Dinner, Lunch, Soup, Supper

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)

Steps:

Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
Cover and cook for 20 mins until the carrots are tender.
Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Nutrition Facts : Calories 115 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.46 milligram of sodium

CHICKPEA & CORIANDER BURGERS RECIPE | BBC GOOD FOOD

Chickpea & coriander burgers recipe | BBC Good Food image

High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

Provided by Good Food team

Categories Dinner, Main course, Supper

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 10

Ingredients

400g can chickpeas, drained
zest 1 lemon, plus juice ½
1 tsp ground cumin
small bunch coriander, chopped
1 egg
100g fresh breadcrumbs
1 medium red onion, ½ diced, ½ sliced
1 tbsp olive oil
4 small wholemeal buns
1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve

Steps:

In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

Nutrition Facts : Calories 344 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.3 milligram of sodium

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