Name: Carrot and coriander soup
Prep time: See below for total cook and prep time
Cook time: 45 minutes
Yield: 4
Ingredients: 1 large onion, chopped; 80g peeled butternut squash, chopped; 750g carrots, chopped; 1 litre hot reduced salt vegetable stock; 1 tsp ground coriander; 60g canned cannellini beans, drained and rinsed; ½ small pack fresh coriander, finely chopped; 3 tbsp plain quark

Carrot and coriander soup in a white bowl with herbs sprinkled on top. The bowl is on top of a brown cloth with a spoon to the left.

This hearty and nourishing soup is sure to hit the spot and warm you through. This recipe has been selected in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time

Cook

45 minutes

Nutritional Information:

Each 563g serving contains (includes serving suggestion)

KCal: 144
Carbs: 24.0g
Fibre: 10.0g
Protein: 4.7g
Fat: 1.1g
(Low)
Saturates: 0.2g
(Low)
Sugars: 18.0g
(Low)
Salt: 0.3g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

1 large onion, chopped
80g peeled butternut squash, chopped
750g carrots, chopped
1 litre hot reduced salt vegetable stock
1 tsp ground coriander
60g canned cannellini beans, drained and rinsed
½ small pack fresh coriander, finely chopped
3 tbsp plain quark

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Method

Step 1

Put the onion in a large non-stick pan with the squash, carrots, stock and ground coriander. Bring to the boil over a high heat, turn the heat down to low and simmer for 20 minutes or until the vegetables are very soft.

Step 2

Add the beans to the soup and simmer for 2 minutes. Take off the heat, cool slightly, then pour into a food processor or liquidiser and whizz until smooth.

Step 3

Stir in the coriander and quark, season with pepper, if you like, and serve.

Carrot and coriander soup