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A fresh, tasty soup
| 1 | tbsp vegetable oil |
| 1 | onion, sliced |
| 1 | lb carrots, sliced |
| 1 | tsp ground coriander |
| 1 1/2 | pints water (or chicken stock) |
| 8 | tablespoons fresh coriander, roughly chopped |
| 1/4 | pint milk |
| 1 | pinch of salt |
| 1 | black pepper |
- Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
- Stir in the ground coriander, half the fresh coriander and season well.
- Pop on the lid and allow the vegetables to 'sweat' over a low heat for about 5 minutes
- Add the water or stock and bring to the boil. Simmer until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat, stir in the milk, fresh coriander and serve.
Soup
| Nutrition Facts | ||||||
Serving Size 354.6g |
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Amount Per Serving |
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|
Calories 103 Calories from Fat
39 |
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% Daily Value* |
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|
Total Fat
4.3g 7%
|
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|
Saturated Fat
1.1g 6%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
2mg 1%
|
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|
Sodium
137mg 6%
|
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|
Total Carbohydrates
14.9g 5%
|
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|
Dietary Fiber
3.7g 15%
|
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|
Sugars
8.1g |
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|
Protein
2.4g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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