As always, thanks to Mum for teaching me the basics of soup-making. Serves 4 vegetarian, vegan, dairy free, gluten free (depending on stock used) Ingredients 1 onion, choppedtbsp sunflower oil approx week’s worth of carrots from harvest (500g?), rough chopped large bunch of fresh coriander, rough chopped sea salt and freshly ground black pepper 1 - 1 1/2 pints stock Directions
This recipe tastes even better made with vegetables from Community Harvest Whetstone :) |
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