[Jesus] saves His people from their sins. This is His special office. He saves them from the guilt of sin, by washing them in His own atoning blood. He saves them from the dominion of sin, by putting in their hearts the sanctifying Spirit. He saves them from the presence of sin, when He takes them out of this world to rest with Him. He will save them from all the consequences of sin, when He shall give them a glorious body at the last day. Blessed and holy are Christ's people! From sorrow, cross, and conflict they are not saved. But they are saved from sin for evermore.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables		St, Ivel	1	servings

INGREDIENTS

25	g	St Ivel Gold Light; (1oz)
1		Red onion; chopped
1		Clove garlic; crushed
2		Sticks celery; chopped
450	g	Carrots; sliced (1lb)
900	ml	Vegetable stock; (1.5 pints)
		Salt & freshly ground black pepper
45	ml	Chopped fresh coriander or; (3tbsp)
15	ml	Chopped fresh coriander; (1tbsp)
		Fresh coriander sprigs; to garnish

INSTRUCTIONS

Place the St Ivel Gold Light in a saucepan and heat gently until
melted. Add the onion and garlic and cook gently for 5 minutes,
stirring occasionally.
Add the celery and carrots and cook gently for 3 minutes, stirring.
Add the stock and seasoning and mix well. Cover, bring to the boil,
then simmer gently for 35-40 minutes, stirring occasionally, until the
vegetables are tender.
Allow the mixture to cool slightly, stir in the chopped coriander,
then place the mixture in a blender or food processor and blend until
smooth.
Return the soup to the saucepan and reheat gently. Garnish with
coriander sprigs and serve with warm bread rolls.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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