Hello lovely people! It’s another weekend yaaaaay. It so felt a bit longer than expected but anyway, all thanks to God Almighty.
I’m not quite sure how to describe the weather right now or rather what to call the weather. Yeah its winter but with a difference! (one minute its cold, then next it’s raining and gets little bit warmish) hmmm.
Anyway, I was still feeling the effect of the last post (Beans and Rice soup) that I had to make another soup J. The inspiration? Ehm, it’s not the weather, but rather mixing up my left over vegetables which I did not want to get spoilt! I made the famous carrot and coriander soup but really with other additions (hence the title of this recipe) because it does not have to be the same way all the time! Mind you, it was my first time but boy; it tasted good and will so do it again! *smiles*
Soups are generally light so I garnished with some shallow fried turkey breasts and few slices of cucumber for a green effect.
Fresh or frozen coriander leaves
Chopped garlic (small quantity for taste)
Chopped ginger (small quantity for taste)
Chopped onions (1/2; small sized)
Courgettes (1/4 of a whole one)
Olive oil (2 tbsp)
Cooked turkey breasts (shallow fried)
Other herbs, seasoning / spices: black pepper, thyme, parsley, chicken stock, salt to taste.
Chop your vegetables- some pics were not as sharp as expected. It was one of those days! *cover face*
(courgettes, broccoli, garlic, ginger and onions)
(carrots, some frozen coriander and some of the broccoli stalk)
Heat the olive oil, and sautee the onions and garlic
Add the chopped vegetables, then the chicken stock and the herbs, seasoning and spices mentioned above. Stir. Taste for seasoning and add as desired.
Finally, pour into a blender (you can also use a hand blender if you have one)
Have yourself a fab weekend! If you need to get in touch, please send email to email@example.com or catch me on facebook for Toddlers Tuesdays and Tasty Thursdays 🙂
“Keep making it happen”!
Tracey x x x