A great immune system boosting recipe!

It serves 4 people

Nutrition Facts

• Kcal 115
• Fat 4g
• Saturated fat 1g
• Carbs 19g
• Sugars 12g
• Fiber 5g
• Protein 3g
• Sodium 0.46g

Ingredients

• 1 tbsp vegetable oil
• 1 tsp ground coriander
• 1 potato, chopped
• 1 onion, chopped
• 450g carrots, peeled and chopped
• 2 boxes vegetable stock (64 0z- put less if you like it thicker)
• handful coriander

Cooking

• Heat 1 tbsp of vegetable oil in a large, add 1 chopped onion, then fry for 5 minutes until softened.

• Stir in 1 tsp of ground coriander and 1 chopped potato, then cook for 1 min.

• Add the 450g peeled and chopped carrots and 67 oz of vegetable stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 mins until the carrots are tender.

• Put into a food processor with a handful of coriander then blend until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.