- 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
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.
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.
Take the soup from the heat and stir in the MWell Microbiome Powder.
Add ⅔ of the coriander leaves and stalks to the soup, then blend until smooth. Roughly chop the leftover coriander leaves.
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.