SPICY CARROT, COURGETTE & CORIANDER SOUP

Serves 4

Ingredients

• 1 tbsp littleseed cold pressed regenerative rapeseed oil
• 1 medium onion
• 1 x red chilli
• 1 large courgette
• 3 carrots
• ½ tsp turmeric
• A handful of fresh coriander
• 750ml of vegetable stock

Method

1. Chop the onion and chilli into small pieces and add it to a heavy bottomed saucepan along with the oil.
2. Place the pan on a medium heat and let the onion soften, meanwhile grate the courgette and peel and grate the carrots.
3. Add the courgette and carrots to the pan and continue to cook on a medium heat.
4. After a few minutes add the turmeric and stock and roughly chopped coriander to the pan.
5. Stir and then leave to cook on a low heat for 20 minutes.
6. Take the pan off the heat and leave the soup to cool for 10 minutes, then blitz using a food processor or hand held stick blender.
7. Serve with crusty bread, croutons or a sprinkling of fresh coriander leaves and pumpkin seeds.

Preparation Time

5 minutes

Cooking Time

30 minutes

Recipe Notes

If you’re a fan of homemade soups a pressure cooker or Instant Pot is a great investment to speed up your soup making. The build up of steam pressure inside the pan cooks the vegetables much quicker than using normal pan. Great if you’re a busy cook who is short on time.