Vegan Carrot and Coriander Soup

More than 400,000 people last year signed up for Veganuary and a lot more people have adopted this in their day-to-day diet. With so many simple and easy Vegan options available at Pilgrim Foodservice; you can add tasty and delicious meals to your menu, or you can try out our amazing recipes like this Vegan carrot and coriander Soup.

Ingredients

Double Cream - Z605500

Sliced Onion – V2801

Peeled Garlic – V2191

Carrot Slices – V1004

OXO Vegetable stock Cubes – A96080

Coriander – V1617

Sourdough Rolls – 36404

Olive Oil – A202129

Ground Coriander – A674133

Chives - V1766

Salt and Pepper

Method

1. Heat the oven to the instructions on the sourdough rolls packet and cook.
2. Heat olive oil in a pan and add 2 sliced onions. Cook till soft and brown.
3. Crush 4 garlic cloves. Stir for 1 to 2 minutes.
4. Sprinkle in 1-2 tablespoons of ground coriander, add 1kg carrots and 1.1/2 ltrs of stock. Bring to the boil, reduce heat, and cook for a further 30 mins.
5. Puree the soup in a processor or a stick blender.
6. Add 40g chopped fresh coriander and stir well.
7. Serve in a bowl and add a drizzle of Vegan cream, top it with salt, pepper and finely chopped chives.