CARROT & CORIANDER SOUP RECIPE | BBC GOOD FOOD
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
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
ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER CAULIFLOWER RECIPES
This kinda Indian-style roast cauliflower dish has some amazing flavours and textures going on
Total Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
Nutrition Facts : Calories 173 calories, FatContent 14.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0.55 g salt, FiberContent 3.2 g fibre
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Total Time 15 minutes
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Calories 165 calories per serving
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
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From jamieoliver.com
Total Time 1 hours
Cuisine mexican
Calories 547 calories per serving
- Peel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks. Slice the chicken into 1cm strips.
- Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chilli for 5 minutes, until the onion is soft but not coloured.
- Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
- Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with clingfilm and set aside to cool.
- Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
- Peel the skins from the pepper and chilli and discard along with the seeds, then place them on a board with the spring onions and chop.
- Add the tomatoes and pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
- Shred the chicken using two forks, then drain and stir the black beans into the chilli. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
- Chop the lettuce, then serve the chilli in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.
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From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 153 calories per serving
- This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth. It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration.
- Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus. Basically whatever’s in season and available should be a nice addition.
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- When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.
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Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 173 calories per serving
- Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
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From bbcgoodfood.com
Total Time 15 minutes
Category Dinner, Lunch, Side dish, Starter
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- Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving
- Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
- Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
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- Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
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