Creamy Carrot and Coriander Soup
Packed with vitamin-rich vegetables and a few scoops of MWELL, this fragrant soup makes a nutritious lunch and a satisfying starter – especially with that generous swirl of double cream.
Makes: 4 servings
Preparation time: 10-15 minutes
Cooking time: 40-45 minutes
Ingredients
- 1 medium onion
- 4tbsp olive oil
- 500g of carrots, peeled and roughly chopped
- 1 large potato, peeled and chopped
- 1tsp ground coriander
- Salt and black pepper, to taste
- 1 vegetable stockpot, made with 1l hot water
- 25g fresh coriander
- 4tbsp single cream
- 4tbsp MWELL Microbiome Powder
Method
Step 1:
Heat the olive oil in a deep saucepan over a medium heat. Cook the onion, stirring occasionally, for 3 minutes until soft. Add the carrots, potato, ground coriander and seasoning, then mix well.
Step 2:
Pour the stock over the vegetables. Stir to coat, bring to the boil, then cover before reducing the heat to low. Simmer for 30-35 mins until the vegetables are tender.
Step 3:
Take the soup from the heat and stir in the MWell Microbiome Powder.
Step 4:
Add ⅔ of the coriander leaves and stalks to the soup, then blend until smooth. Roughly chop the leftover coriander leaves.
Step 5:
Divide the soup between four bowls and swirl 1 tbsp of cream into each. Garnish with the chopped coriander leaves and serve immediately with warm, buttered bread.
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