Too lazy to cook something healthy? Think again. Here’s a soup that’s vibrant, delicious – and almost as easy as opening a tin.
OK, granted, there are glimmers of spring around. Snowdrops in the grass, buds on the trees and a new series of the Sewing Bee on the telly.
But I don’t know about you – I’m still feeling that pull of hibernation. Getting home under darkening skies day after day makes it hard to motivate yourself to chop endless veg, griddle lean cuts of meat and whip up clever sauces before you can flop onto the sofa.
My friends, this is where soup is your friend. And this particular soup is a really good friend. If this soup was a person, it would be the type that comes round with a bottle of Pinot and a funny DVD when you’re feeling sad but when it’s your birthday, they’re the first up, dancing on the table and requesting your favourite song.
Because this soup is easy. It’s low in calories, packed with nutrition and it’s a warm old hug in a bowl. But it’s a breeze to make.
Batch-cook in a big pan and you’ll feel cared-for and virtuous for days. And you’ll be sitting down, snuggled on that sofa, well in time for Corrie.
Carrot and coriander soup
Serves 4 • Ready in 1 hour
1 large onion, peeled and chopped (86 cals)
500g (1lb 2oz) carrots, about 6 medium (175 cals)
1 small potato (100g/3½oz), peeled and chopped (75 cals)
1 tsp ground coriander
1 litre (4 cups) vegetable stock (fresh or made with 2 cubes) (70 cals)
large handful of fresh coriander (cilantro) (15g/½oz) (3 cals)
freshly ground black pepper
2 tsp extra virgin olive oil (54 cals)
• Simply place the onion, carrots, potato and ground coriander in a large saucepan and pour in the stock. Bring to the boil, reduce the heat and simmer for 20 minutes until tender.
• Blitz in a blender or food processor with the fresh coriander until smooth. Return the soup to the pan and reheat gently.
• Serve with lashings of black pepper and a drizzle (½ teaspoon) of extra virgin olive oil.