We have gotten so used to having our huge plate of mixed salad, beetroot, olives, fresh bread and tahini for lunch that it was only right that we picked something equally as healthy and delicious to warm us up for lunch and keep us going through to dinner during the colder months, so step forward the trusty soup recipe!

I’m going to be trying some variations over the next few months, I’m thinking mushroom soup, leek and potato soup, spicy parsnip soup, basic tomato and basil soup, spicy bean soup, I might even try something with broccoli.. but to kick off soup season I’ve gone with my favourite which is carrot & coriander.

This soup is so quick and easy to make and it’s just so tasty, you can make a big pot and save some for another day or pop it in a flask and take to work/school with you.

Carrot & Coriander Soup with a Hint of Nutmeg

Serves 4

Ingredients

6 large carrots peeled and chopped

1 large onion diced

1.25 litres of vegetable stock

3/4 cup fresh coriander

½ teaspoon nutmeg

Black pepper to season (your own preference)

Serve with your favourite crusty bread

Method

1. In a large pot, fling in the carrots, onion and vegetable stock and bring to the boil, turn down the heat to medium and leave for 15 minutes until carrots are nice and soft.

2. Remove from the heat and stor through the coriander, then using a hand blender, blitz until nice and smooth (or to your preferred texture, some like it a little chunky).

3. Stir through the nutmeg, then add the black pepper – give it a taste just to make sure it’s seasoned to how you want it. Pop the pan back over a low heat for 5 minutes to warm it through again and serve in big bowls with bread.