Another recipe from Sarah Brown’s Vegetarian Cookbook. I’d lost mine, and years of trying to recreate gave me this. I haven’t re-tried it yet, but if her pumpkin soup recipe is anything to go by, hers will be a LOT better!
Sarah Brown – “These quantities give a very pronounced spicy flavour. You may prefer to use half the amount of coriander and cumin.” A suggestion I will not be following!
Ingredients
- 40g/1½oz butter
- 350g/12oz carrots diced
- 100g/4oz celery diced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 700-900ml/1¼-1½ pints vegetable stock
- salt and pepper
- 1 tbsp finely chopped coriander leaves
Method
- Melt the butter in a large, heavy-based pan, but do not let it brown. Sauté the carrots and celery for a minute or two, stirring and turning to coat them with butter.
- Add the ground coriander and cumin, turn the heat up, and fry for another 3-4 minutes, stirring fairly vigorously.
- Pour in the stock, bring to the boil, and simmer, covered, for 30 minutes. Leave to cool a little.
- Liquidise the soup and return it to a clean pan. Season to taste and reheat gently. Add the chopped coriander leave, and serve [your/my call on garnishes].
As I type this up, it occurs to me that her recipe tasted so fresh, and refreshingly different all those years ago … because there’s no onion or garlic?
Gavin cooks 