Carrot & Coriander Soup
Classic carrot & coriander soup with toasted sourdough croutons and pumpkin seeds
Serving
size: 1
Preparation
Pick the coriander
Defrost the bread and cut into small croutons
Method
1. In an oven on a tray toast the croutons and pumpkin seeds for approx. 1 min
2. In a pan over a medium heat bring the soup to the boil
3. Pour into your chosen serving bowl
4. Garnish with the cream, picked coriander, toasted pumpkin seeds and croutons - serve
Ingredients
