Carrot and coriander soup is Tesco veg grower Ben’s favourite, especially after a hard day out in the fields. He still cooks his mum’s original recipe, made with delicious veg, fresh coriander, and a sprinkling of warming paprika to finish. It’s a delicious recipe with all the comforting tastes of home.
- Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 4-5 mins until soft. Add the carrots, potato, and ground coriander and some seasoning, and mix well.
- Pour the stock over the vegetables. Stir to coat and bring to the boil. Cover, reduce the heat to low and simmer for 30-35 mins until the vegetables are tender.
- Meanwhile, preheat the oven following the petit pains pack instructions. Bake for the last 8-10 mins of the soup’s cooking time, then remove the soup from the heat.
- Add two-thirds of the coriander leaves and stalks to the soup, then blend until smooth using a hand blender. Roughly chop the remaining coriander leaves.
- Divide the soup between 4 bowls and swirl 1 tbsp cream into each. Garnish with the chopped coriander leaves, a sprinkling of paprika and a twist of black pepper. Serve immediately with the warm petit pains alongside.
Add a bit of crunch to your soup by sprinkling toasted pumpkin seeds on top to serve.
Use up leftover cream and potatoes by making a tasty potato gratin. Fry chopped onions and garlic together over a medium heat with a sprinkling of fresh rosemary. Meanwhile, thinly slice the potatoes and mix in a large bowl with 150ml cream, 150ml milk, and 100g crème fraîche. Once the onions and garlic are cooked, add to the creamy potato mix and then layer, in a small ovenproof dish, with a sprinkling of grated cheese and black pepper between each layer. Cover the dish with foil and bake at gas 6, 200°C, fan 180°C for 1-1½ hrs, or until the potatoes feel tender and the top is golden.