Carrot & Coriander Soup
- Number of Servings: 4
Ingredients
50 grams Butter, salted 3 leek Leeks 450 grams Carrots, raw 4 teaspoon Soup, bouillon cubes and granules, low sodium, dry 150 gram(s) Fage Total 0% Greek Yoghurt (by ZDUAA08) 4 tsp coriander, ground (by GOLDENDAZ) 5 cup (8 fl oz) Water, tap 1 tbsp Coriander leaf, dried
Melt the butter add the prepared leeks and carrots and stir well, cook until soft. Stir in coriander and stock, bring to the boil, cover and simmer for about 20 minutes until leeks and carrots are tender. Leave to cool then purée. Return to the pan and add the yoghurt, adjust seasoning and reheat but not boil.
Ladle into bowls and put a spoonful of the remaining yoghurt in the centre, scatter over the fresh coriander.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JEANLOUISA.
Ladle into bowls and put a spoonful of the remaining yoghurt in the centre, scatter over the fresh coriander.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JEANLOUISA.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 10.5 g
- Cholesterol: 27.3 mg
- Sodium: 196.7 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 4.4 g
- Protein: 5.7 g
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