Operation Transformation Lunch: Carrot and Coriander Soup. Calories per Portion: 180

Ingredients

Serves: 1

Calories per Portion: 180

  • 1 onion
  • 10g butter
  • 1 small potato, peeled and chopped
  • 3 carrots, peeled and chopped
  • 1 tablespoon coriander, chopped
  • 600ml low sodium vegetable stock (1 stock cube)

Method

  1. Place the butter in a pot on medium heat 
  2. Add in the onion and saute until soft
  3. Add the potato and carrots and toss until well coated
  4. Pour in the stock and bring to the boil. Lower the heat and simmer for 20 minutes until the vegetables are tender
  5. Add the coriander and serve hot