Carrot Soup with Linda McCartney’s Sausage Rolls


1 tsp vegetable oil 1 onion, sliced 450g/1lb carrots,

sliced 1 tsp ground coriander 1.2 litres vegetable stock Large bunch fresh coriander, roughly chopped Salt and freshly ground pepper


Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.Stir in the ground coriander and season well. Cook for 1 minute.Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.Cook Linda McCartney’s Sausage Rolls according to instructions on the pack.

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