Soup for Every Day: 365 of Our Favourite Recipes

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Flavor: Mix in basil, stems and all, honey, and seasonings. Cover and cook for 5 more minutes. Take the basil out before you serve. 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 …

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. 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! 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.) 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.

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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.

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! Use a heavy pestle and mortar to crush the coriander seeds. You can also use ground coriander, but the whole seeds tend to have more flavor. Put into the pot.Start by roasting your courgettes whole in a hot oven until they are soft and slightly charred. This will add great flavour to your soup. Strictly speaking, Slater’s recipe is billed as a spiced carrot soup, and he adds cumin and chilli as well, while New Covent Garden suggests a sprinkling of nutmeg, which is a nice idea in a creamier soup, though I’m going to keep my version strictly coriander-focused. 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.