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
CHICKPEA & CORIANDER BURGERS RECIPE | BBC GOOD FOOD
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
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
More about "coriander whole recipes"
SPICED WHOLE ROASTED CAULIFLOWER | SAINSBURY'S RECIP…
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 445 calories per serving
Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.
Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes.
Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste.
Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender.
Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges.
SPICED WHOLE ROASTED CAULIFLOWER | SAINSBURY'S RECIP…
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 445 calories per serving
Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.
Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes.
Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste.
Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender.
Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges.
WHOLE ROAST CAULIFLOWER RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.7
Calories 260kcal per serving
- Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest.
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From wholefoodsmarket.com
Total Time 3 hours 25 minutes
Calories 90 calories per serving
- Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.
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