| 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.
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