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Peel and chop the potato, onion and carrots and place in a large saucepan.
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Add in the paprika and coriander leaf. Make up 1.2ltr of vegetable stock and pour into the pan, give it a quick stir and place on a medium heat. Bring to boil and then leave to simmer for 30-40 minutes until all the veg is tender to the touch.
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Once the veg has cooked, serve as either a chunky soup or place in a blender and blend for seconds until smooth. Serve with bread or even better a couple of part baked crispy rolls such as Juvela's.
Gluten Free Carrot and Coriander Soup
Back to all recipes.The summer heat seems to have disappeared so it must be time for soup again! Carrot and coriander is one of those popular flavours you just have to make, we add a hint of paprika to give it a tiny bit of kick. Great to take work, uni or eat at home and it's so cheap to make, what's more it is gluten free and vegan!
This recipe is...
- Preparation Time: 5 Mins
- Cooking Time: 40 Mins
- This recipe makes 2 servings
This recipe contains:
- Sulphites
Ingredients
1 large potato
1 small onion
3 carrots
1/2tsp paprika
1tbsp coriander leaf
1.2ltr vegetable stock
Method
Nutritional Information (Per serving)
Cals
Calories
163
Carbs
29g
Fibre
5g
Fat
5g
Sugar
7g
Protein
4g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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