Carrot and Coriander Soup Served with a Lazy Garlic Seeded Brown Loaf,
This is perfect for a lunch time snack either at home or at work, and it's delicious, healthy and this will last in the fridge for upto 5 days,
Ingredients
6 x Carrots
1 x White Onion,
half a small Cabbage,
1x Large Potato,
1tsp marjoram, basil, oregano and thyme, mixed (aka mixed herbs) and a large bunch of Coriander, to taste,
1x tblsp of lazy Garlic,
2 x tblsp of Butter,
Sea Salt and Cracked Black Pepper (Plenty)
2 x Vegetable jelly stock pot's, Delicious,
1.5ltr Boiling Water,
Directions
Add 2 tblsp Butter and the 1tsp lazy Garlic to a pan and a splash of Olive Oil, fry the Garlic until soft, add the Vegetables and gently cook until completely Caramelised and soft, do not burn,
Add 2 thirds of the boiling water and simmer for 30 mins, once everything is completely soft, Blend, if the soup is too thick Add more of the stock that's left over until you find the consistency you like, you can Garnish with fresh Coriander and I like to have Cheddar and sour cream,
The Seeded Brown Loaf
Ingredients
500 Grams Mixed Grain Flour
1 x tbls Sesame Seeds
1x tbls Poppy Seeds
yeast (fast action yeast - 1 sachet)
1 x teaspoon Salt
300 millilitres water (warm)
2 x tblsp olive oil
1x tblsp honey
1x tsp Lazy Garlic
Directions
Tip the flour, seeds, yeast and salt into a large bowl. Mix the water oil and honey in a jug then pour into the dry mix stirring all the time to make a soft dough.
If it feels sticky add a little more flour, Turn the dough onto a lightly floured surface and knead for 5 mins until the dough no longer feels sticky,
sprinkling with flour if you need to.
Oil a 1.2ltr loaf tin and put the dough in pressing evenly. Cover with a tea towel and leave to rise for 1 hour.
Heat oven to 200°C Score the top of the loaf brush with water and sprinkle with poppy and sesame seeds.
Bake for 30-35 mins until risen and brown and enjoy,
Serve with a Grated Strong Cheese of your Choice and a Dollop of Sour Cream,
Happy Cooking Folk's
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