This started as a way to use up the leaf coriander and carrots that have been looking at me for a few days and was going to be carrot and coriander soup, but as I had a leek left over from yesterday’s quiche it quickly became “stuff soup”, of which there are many varieties.
You will need:
- about 500g carrots
- one large leek
- two onions
- two large cloves of garlic
- two medium potatoes
- as much leaf coriander as you can salvage
- some cumin (if you’re that way inclined)
Chop the onions and garlic and fry them gently in some olive oil with a half-teaspoon of ground cumin.
Top and tail the leeks and slice into rounds. Cut the peeled carrots lengthwise then slice them into half rounds and, once the onions and garlic have started to soften, add them to the pan.
Cut the potatoes to the same size as the carrots, with some thinner slices to thicken the soup. Add them to the pan, then add enough water (or vegetable stock) to comfortably cover the vegetables, season, crumble in some stock if necessary, and allow to come to a simmer slowly.
Skim off any froth that might come to the surface, then when there is no more, add the chopped leaf coriander and season to taste then leave to simmer gently covered until the vegetables are cooked.
With the remains of the quiche and a nice loaf of bread, I am hoping this will last a couple of days.
This month’s pot started at 136,03€ and after this morning’s purchases – bread, pain aux raisins, cheese, orange juice – it now stands at 129,11€.