Carrot & Coriander Soup

Serves: 4 people
Prep: 15 mins: Cooking: 20 mins

Definitely an old favourite. But this soup is so quick and easy to make using our bouillon, and the flavour brings a combination of warmth and spring nourishment.

Recipe tip: This is a great starter for a dinner party or just perfect for lunch any day of the week.

What you’ll need - for the soup:

• 1 tablespoon vegetable oil

• 1 white onion, chopped

• 1 teaspoon ground coriander

• 450g carrots, chopped

• The zest of half an orange

• 1.2 litres of Marigold Bouillon Powder

• A handful of chopped fresh coriander

How to do it:

1. Gently sauté the onion in the oil, in a heavy based pan, for 5 minutes until softened.

2. Stir in the ground coriander and chopped carrot, and cook for a couple of minutes.

3. Add the stock, bring to the boil, then reduce the heat and simmer for 15 minutes. Add the oranges zest then simmer for a further 5 minutes until the carrots are tender.

4. Blitz in a food processor with 2/3 of your chopped coriander. Season with black pepper and salt if needed.

5. Garnish with the remainder of your chopped coriander and then serve. You can sprinkle extra bouillon or a little of our nooch on top for a bit of a cheesy topping.

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