Cream of carrot and coriander soup

Ingredients

• 1 lb carrots
• 2 sticks Celery
• 1 onion
• Handful of fresh coriander
• 1½ pint chicken stock
• 1 tbsp olive oil
• 4 fluid oz semi-skimmed milk

Method

Prepare vegetables by peeling carrots, washing celery and chopping carrots and celery into equal sized pieces.  Peel and chop onion and wash and chop coriander. 

Put olive oil into a medium sized pan and heat up.  Add the vegetables and sauté for 2-3 minutes. 

Add chicken stock and bring to boil.  Turn down heat and simmer for 45 minutes or until vegetables are cooked and remove from heat. 

Blend soup using hand blender or liquidiser until smooth and creamy.  Add semi-skimmed milk to give a creamier taste, if desired and serve.