Notes: Carbs in Ohakune Carrot & Coriander Soup, Ohakune Carrot & Coriander Soup (1 serving) contains 18g total carbs, 18g net carbs, 8g fat, 2.3g protein, and 147 calories. I went along with my friend Helen (who blogged about the day here) and when we got there I was asked which soups I’d like to try. I said ‘any as long as they’re vegetarian’ and was told that they all were. Whoop.

Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion and cook it for about 5 minutes, until it becomes soft. Put in the garlic and cook for one more minute. Cut up the new coriander. Add the chopped stalks and half of the leaves to the pot. Simmer for another 10 minutes, or until the carrot and potato are soft. Add the coconut milk and use a hand blender or a regular blender to puree the soup until it is as smooth as silk. (Removing half of the jalapeo before puréeing will make it less spicy.) Fancy having a go yourself? Like the leek and potato soup I showed you a couple of weeks ago, there’s not a lot to it.

Method

Hayley’s heartwarming soup recipe will serve up to four people and takes around an hour to make. Hayley discovered this yummy recipe when she bought a Halloween pumpkin and wasn’t sure what to do with it. For an extra treat she advises topping with crumbled stilton and crispy bacon before serving. Ingredients Flavor: Mix in basil, stems and all, honey, and seasonings. Cover and cook for 5 more minutes. Take the basil out before you serve.

In a large saucepan, heat the olive oil with the garlic and herbs. when it's hot, add the other vegetables. cook for a few minutes, stirring every now and then, until the vegetables start to soften. Put these vegetables on a baking sheet and roast them in the oven until they are soft. I spent about 40 minutes doing it. Then came the Beetroot & Horseradish soup. Hmm. An acquired taste I think. Both Helen and I said that it was ok but a bit odd.Small daughter absolutely loves this soup, it’s a close second to leek and potato for her. I have to say that I was a bit surprised that she took to it the way that she did when I first made it – I expected a bit more resistance to a soup other than leek and potato – but it’s a pleasant green colour, slightly creamy from the Brie and is actually just a very nice soup so there’s nothing for her not to like!

To make the basil puree, pound the basil leaves with salt in a pestle and mortar until they are smooth. Add the olive oil and vinegar and stir well. Put a heaping teaspoon of the puree on top of the soup and eat it with bread and other things. It's delicious!

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Slater finishes his soup with toasted cumin seeds, olive oil and microgreens, Tovey tops his with chopped parsley and serves croutons on the side, and Singh-Watson gives a whole list of garnish suggestions that, in addition to some of the above, includes toasted almonds, orange flower water, walnut, hazelnut and sesame oil and “one heaped teaspoon of ground mixed Moroccan spices, such as caraway and cumin with a little hot chilli”. If you’re short of time, or would just prefer to use that time otherwise (ie, eating the soup), you could easily just sprinkle chopped fresh coriander on top. My bright, green coriander puree is not just for show, however – dissolved in oil, the flavour of the herb is richer, and more intense, than my teenage self could ever dream of. get the grill really, really hot. Cut the tomatoes in half and put the halves, cut side up, on a baking sheet. Broil until the tomatoes are soft and the edges are starting to turn brown. This took me about 30 minutes. When it was soft but still a little dark, I took it out and set the oven to gas mark 5. Rinse the courgettes, remove the top and bottom, then chop roughly into rings. (If you’re not going to blend your soup then you might want to take a little more care over this bit, but as I blitz it all then I don’t worry too much about the size.) Add to the pan. I’m using my usual Portmeirion casserole but you can use any large pan. Notes: Tomato Basil Soup Recipe ( Easy and the Best), Heat the remaining 2 tablespoon olive oil over medium heat in a large pot or dutch oven. Add chopped onion and cook until soft (for about 3-4 … Tonight, it’s courgette and Brie, a recipe which I originally found in my Covent Garden soup book but as usual am too lazy busy to follow exactly so have adapted to my throw-it-all-in-the-pot style. Improv cooking at it’s best!