Friday, 2 February 2018
Onion, Carrot and Potato Soup, with Coriander
Add chopped carrot, sliced onion, celery, and potato to a saute pan of boiling water. Dice fresh celery and spinach leaves, and add with a third of a cupful of red lentils. Cook for an hour at a simmer heat under glass, stirring occasionally.
Add a third of a teaspoonful of turmeric, half a teaspoonful of black pepper, and lots of ham stock, and simmer for another half an hour. Delicious!