As Zuri Girl’s favorite chef and food blogger at House to Haus is out of town this week, we peeked through her past recipes and found a perfect match for the cold spell that hit the Zurich skies today – a nice, warm soup filled with deliciously nutritious ingredients.
The recipe is below, but to find out the inspiration behind the soup and the mystery of the ingrediants, read the tales and adventures of House to Haus.
Carrot and Coriander Soup by Jamie Oliver
- 1 tablespoon olive oil
- 1 lb / 450 g carrots, sliced
- 1 medium onion, sliced
- 1 teaspoon ground coriander seeds
- 4 cups / 1 liter vegetable stock
- Fresh coriander (cilantro) chopped
- Salt and freshly ground black pepper to taste
Heat the olive oil in a medium sized pot over medium heat. Add the onions and carrots and cook until they start to get soft, about 5 minutes. Add in the ground coriander and continue to cook for another minute. Pour in the vegetable stock and bring it to a boil and then lower the heat to a simmer. Cook uncovered until the vegetables are soft, about 20-25 minutes.
Using an immersion blender or regular blender, blend the soup until super smooth. Season with salt and pepper to taste and perhaps a little more ground coriander if you wish.
Stir in the freshly chopped coriander and serve.
Photo & Recipe Credit: Courtesy of House to Haus