A friend of mine recently made this coriander soup for me – it is a recipe his German mother, Eva, gave him. It is one of the best soups I have tasted! The combination of ingredients creates an unexpected and delightful soup!
Hints & Tips
- Is wonderful served on its own or with crusty bread!
- GF, SF, Veg.
- Category: Entree, Gluten Free, Soup, Sugar Free, Vegetables, Vegetarian
Ingredients
- 3 tablespoons Olive Oil
- Grated Parmesan
- Pepper
- Salt
- 500 grams Frozen Peas
- 1 Litre of Vegetable Broth or Stock
- 3 Large Bunches of Coriander - Washed and Chopped to Stems
- 10 Red Chillies, Chopped
- 2 Large Brown Onions, Diced
- 200 grams Creme Fraiche or Sour Cream
Instructions
- Heat olive oil in a soup pan. Fry the onions until golden brown.
- Add the red chillies and cook for 2 minutes.
- Add the peas and half the stock and cook for 10 minutes.
- Add the rest of the stock and coriander and cook on a low to medium heat for 30 minutes.
- Add salt and pepper to taste. Serve in bowls sprinkled with grated parmesan and a dollop of creme fraiche or sour cream.
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