• 2 tablespoons olive oil
  • 1 onion, peeled and roughly chopped
  • 600g carrots, thickly sliced
  • 2 teaspoons ground coriander
  • 1 litre vegetable stock (fresh or made with ½ stock cube)
  • 90g ciabatta bread, broken into bite-sized pieces
  • 35g coriander leaves from a pot of living coriander, washed and chopped


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. 

  2. 2

    Heat 1 tablespoon of the oil in a large saucepan and fry the onion, carrot and ground coriander for 5 minutes.

  3. 3

    Add the stock, cover and simmer for 15 minutes until tender.

  4. 4

    Meanwhile, to make the croutons, toss the bread pieces in the remaining oil and 1 tablespoon of the chopped coriander.

  5. 5

    Place on a baking tray and bake in the preheated oven for 10 minutes until golden.

  6. 6

    Purée the soup (in a blender or with a handheld stick blender) and stir in the remaining coriander. Serve garnished with the croutons.

  7. 7

    *All information included in this recipe has been provided by VHB Herbs.

Nutritional Details

Each serving provides
  • Energy 783kj 187kcal 9%
  • Fat 7.0g 10%
  • Saturates 1.0g 5%
  • Sugars 8.9g 10%
  • Salt 0.4g 7%

% of the Reference Intakes

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