Coriander soup

Recipe from: 2/18/1998 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 15
    ml
    sunflower oil
  • 2
    garlic cloves, crushed
  • 5
    ml
    ground cumin
  • 200
    g
    potatoes, coarsely chopped
  • 700
    ml
    chicken stock
  • salt and milled pepper
  • 200
    ml
    coconut milk
  • 150
    ml
    fresh coriander, coarsely chopped
  • 50
    ml
    parsley, coarsely chopped
  • 30
    ml
    lemon juice
 

Method

 
Heat oil in a large saucepan and fry garlic for 2 minutes. Add cumin and stir well, then add potatoes and stock. Season with salt and pepper and simmer until potatoes are tender. Add coconut milk, coriander and parsley. Purée in a food processor or blender until smooth. Stir in lemon juice. Serve hot or cold, garnished with a little sour cream, grated lemon peel and fresh coriander and accompanied by focaccia toasts.
 

Read more on: soup
 

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