I feel like at least half of my recipes are spicy something. When I was younger I wasn’t a big fan of spicy food but Mr O is a complete spice addict and the more time I have spent with him the more adventurous I have gotten with my flavours. This chicken and avocado salad makes a delicious lunch, especially if you leave it overnight for the flavours to develop.
This salad was born mostly out of me chucking together things I had in my fridge but it worked really well together and I would absolutely make it again. I can imagine that many of you would have similar things hanging around in your fridge so I am sharing it with you. Read more…
One of the things I have learned in my cooking adventures is that there is nothing quicker or easier to make than soup and you’ll be surprised at how tasty something made from such simple ingredients can be.
Carrot and coriander soup
1 large onion, finely chopped
4 large carrots, peeled and sliced
1 1/2 teaspoons of ground coriander
2 cups of chicken stock (or vegetable stock if you’d prefer a vegetarian alternative)
3 tablespoons of low fat creme fraiche
1/2 bunch of fresh coriander, stalks and leaves, finely chopped
Heat a little olive oil in a medium sized pot. Add the onions, carrots and ground coriander and fry for about five minutes. If you like your soup spicy you could also add a pinch of chilli powder in with the ground coriander.
Add in the stock and simmer gently for 20 minutes uncovered.
Blend the mixture, either by transferring to a standing blender or in the pot using a stick blender. Stir in the creme fraiche and fresh coriander and blend again. Serve immediately with crusty bread.