About this recipe:The flavours of fresh and ground coriander give this filling soup extra bite.
15 g (½ oz) butter
150 g (5½ oz) onions, finely chopped
450 g (1 lb) carrots, finely chopped
100 g (3½ oz) leeks, chopped
300 g (10½ oz) potatoes, chopped
1 teaspoon ground coriander
1 clove garlic, crushed
225 g (8 oz) canned butter beans, rinsed and drained
300 ml (10 fl oz) skimmed milk
2 tablespoons chopped fresh coriander
Salt and black pepper
To garnish: sprigs of fresh coriander
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Method Prep:10min › Cook:30min › Ready in:40min
Melt the butter in a large saucepan, add the onions, cover and cook over a low to medium heat for 5-8 minutes until softened.
Stir in the carrots, leeks, potatoes, ground coriander and garlic, cover and cook for a further 5 minutes.
Add the butter beans and 900 ml (1 pint 12 fl oz) of water and bring to the boil. Then reduce the heat and simmer, covered, for 20 minutes, or until the vegetables are tender.
Remove the soup from the heat and purée it with a hand-held mixer or in a food processor. Stir in the milk and chopped coriander and season to taste. Gently reheat the soup to warm through the added milk then serve it, garnished with sprigs of coriander.
This is a lovely soup, very warming and tasty. I would agree with the other comments that it definitely needed the stock cubes. I used 2 veggie stock cubes and it tasted great. Very quick and easy to make. - 29 Mar 2012