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