Creamy Carrot and Coriander Soup with Parmesan Toasts
2Serves
EasyDifficulty
15 MINSPreparation
15 MINSCooking
Sweet, creamy and warmly spiced, this soup is incredibly comforting served alongside crunchy parmesan toasts.
Ingredients
1 tablespoons olive oil
1 teaspoon ground cumin
1 small onion, chopped
500g carrots, chopped
1 cup vegetable stock
1 cup milk
2 tablespoons finely chopped coriander
1/2 cup natural yoghurt
2 slices sourdough bread
1 tablespoon grated parmesan cheese
1 tablespoon grated cheddar Cheese
1 teaspoon ground cumin
1 small onion, chopped
500g carrots, chopped
1 cup vegetable stock
1 cup milk
2 tablespoons finely chopped coriander
1/2 cup natural yoghurt
2 slices sourdough bread
1 tablespoon grated parmesan cheese
1 tablespoon grated cheddar Cheese
Method
- Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender.
- Remove from heat and process with a stick blender until smooth. Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt.
- Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown. Serve warm with soup.
Calcium
447
Carbohydrates
40
Energy
1831
Fat Total
21
Fat Saturated
8
Fibre
11.7
Iron
2.1
Protein
18
Sodium
883
Sugar
27