Food53

Carrot and Coriander Soup

Carrots peeled and sliced 

Coriander 

½ Onion (as tolerated) 

Garlic (as tolerated) 

Vegetable Stock 

Oil 

Fry onion,garlic in oil with the coriander. Add carrots and stock and bring to the boil. Simmer until carrots are cooked. Cool slightly then blend. Heat to serve. 

Courgette and Fennel Soup 

3 Medium Potatoes  

½ Onion (as tolerated) 

Garlic (as tolerated) 

1 Bulb Fennel 

2 very large Courgettes or 4 Medium 

1 ½ Pints of Vegetable Stock 

Oil 

Basil 

  

Fry onion and garlic in the oil for a few minutes, add potatoes which have been peeled and cut into chunks, and courgettes and fennel which have been sliced. Add the stock and the basil and bring to the boil, simmer till the vegetables are cooked. When soup has cooled down sufficiently, blend. Reheat to serve.

Artichoke and Carrot Soup 

 ½ Onion (as tolerated) Garlic (as tolerated) 280g Carrots peeled and chunked 1 ½ pints of Vegetable Stock 2tsp Coriander 1 Tin of Artichoke Hearts drained Oil  Sauté onion, garlic and coriander in oil, then add carrots and stock and bring to the boil, turn down heat and simmer. After about 10 minutes add the drained artichoke and continue cooking. When the carrots are cooked turn the heat off and let the soup cool enough to blend. When ready to serve reheat.