Soup for Every Day: 365 of Our Favourite Recipes

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Start by roasting your courgettes whole in a hot oven until they are soft and slightly charred. This will add great flavour to your soup. The cheese adds a special touch to this soup, which makes it go from an everyday soup to a festive soup.Served with crispy, homemade croutons and a dash of sour cream, this light soup becomes a highlight. Tips for a good result Use a heavy pestle and mortar to crush the coriander seeds. You can also use ground coriander, but the whole seeds tend to have more flavor. Put into the pot. In a large saucepan, heat the olive oil with the garlic and herbs. when it's hot, add the other vegetables. cook for a few minutes, stirring every now and then, until the vegetables start to soften. Put these vegetables on a baking sheet and roast them in the oven until they are soft. I spent about 40 minutes doing it. Cut the pumpkin and onions into chunks and halve the head of garlic. Place on a baking try and roast in the middle of the oven at 200c for 30 minutes.

Cut up the new coriander. Add the chopped stalks and half of the leaves to the pot. Simmer for another 10 minutes, or until the carrot and potato are soft. Add the coconut milk and use a hand blender or a regular blender to puree the soup until it is as smooth as silk. (Removing half of the jalapeo before puréeing will make it less spicy.)

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Notes: Carbs in Ohakune Carrot & Coriander Soup, Ohakune Carrot & Coriander Soup (1 serving) contains 18g total carbs, 18g net carbs, 8g fat, 2.3g protein, and 147 calories.

Add a few drops of creme fraiche, Greek yogurt, sour cream, or creme fraiche that has been thinned with a little milk. get the grill really, really hot. Cut the tomatoes in half and put the halves, cut side up, on a baking sheet. Broil until the tomatoes are soft and the edges are starting to turn brown. This took me about 30 minutes. When it was soft but still a little dark, I took it out and set the oven to gas mark 5. Take out of the oven and put the tomatoes, lemon juice, tomato puree, and sugar in a blender. If you need to, add water to make it smooth enough to pour. Tonight, it’s courgette and Brie, a recipe which I originally found in my Covent Garden soup book but as usual am too lazy busy to follow exactly so have adapted to my throw-it-all-in-the-pot style. Improv cooking at it’s best!This yummy recipe for four people takes just 10 minutes to prepare and a further 20 minutes to cook. When speaking to Lucy about her recipe, she advised adding big floating cheese-topped croutons to the soup when serving. Ingredients Add enough of creamy brie cheese to your soup for a rich and delicious flavour. If you do not like the slightly bitter taste or the brie’s rind, remove it before adding to the soup. To make the basil puree, pound the basil leaves with salt in a pestle and mortar until they are smooth. Add the olive oil and vinegar and stir well. Put a heaping teaspoon of the puree on top of the soup and eat it with bread and other things. It's delicious! I went along with my friend Helen (who blogged about the day here) and when we got there I was asked which soups I’d like to try. I said ‘any as long as they’re vegetarian’ and was told that they all were. Whoop.