Potato, carrot and coriander soup

Sheila Lane, Didsbury Village Women’s Institute, www.didsburyvillagewi.co.uk

The Women’s Institute, or WI, is the largest voluntary organisation for women in the UK. One such group is the Didsbury Village WI, founded in 2008. It is very much a friendship group, with the emphasis on fun. Its activity groups include wild walking, cake decorating, reading, knitting, theatre and dining. For further details, visit www.didsburyvillagewi.co.uk

“I have made this soup with the vegetables from my daughter’s allotment. I also grow my own coriander on the kitchen windowsill.”

Reproduced from Didsbury Dinners: The Low-Carbon Community Cookbook

Serves 4

  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 clove garlic
  • 2 large carrots, finely chopped
  • 450g/15oz potatoes, peeled and cut into small chunks
  • 1 litre/approx 2 pints vegetable stock
  • 3 tbsp of fresh coriander, roughly chopped
  • Salt and freshly ground black pepper

Heat the oil in a large pan then gently fry the onion, garlic and carrots for 10 minutes.

Add the potatoes and stock and simmer for 15–20 minutes.

Add the coriander, season to taste and simmer for a further 5 minutes.

Allow the soup to cool slightly then blend in a food processor or liquidiser.

Serve hot topped with fresh coriander leaves.

 

© Amanda Woodvine for Didsbury Dinners, 2o11. All rights reserved. Not to be reproduced in whole or in part without the permission of the copyright owner.

Food photography: © Chava Eichner