Ingredients for Roasted Vegetables Tomato Coriander Soup
- 1000 g/ 1Kg cooked cold Roasted Parsnips
- 500 g cooked cold Roasted Carrots
- 4 tbsp. Olive Oil
- 3 medium sized Brown Onions
- 300 g peeled Maris Piper Potatoes
- 18 cloves Garlic
- 1.200 ml/ 1 Litre 200ml cold water
- 5-6 medium sized raw tomatoes
- 12 pinches Table Salt
- 24 whole twist grinds of Black Peppercorns
- 50 g raw Coriander
- 700 ml cold water too make soup less thick
Cooking Instructions for making Roasted Vegetables Tomato Coriander Soup
Place 4 tablespoons of Olive Oil in a large Wok. Add peeled chopped onions and fry on their own for 5 minutes and then add the tiny chopped peeled Maris Piper Potatoes, eventually add the peeled and water washed Garlic cloves and then add the 1200ml of cold tap water and then boil on the highest hob heat for 10 minutes. Add all the salt and black pepper
At the end of 15 minutes add the water washed whole raw tomatoes – with fresh cold tap water in a large mixing bowl add the raw fresh Shop bought Coriander too the water and then pick up the Coriander with your Fingers and add the water washed Coriander too the soup and then add the cold cooked Parsnips and Carrots – stir with a Wooden Spoon. Allow too cool at the end of 15 minutes – place Wok Lid over the top of the Wok
Later blend in a Electric Mains Blender and then heat through some of the soup for 5 minutes in a Saucepan or heat through with the use of a Microwave
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