Directions:
- Spray a little oil into base of stock pot (although you can dry-fry the onions).
- Add the onions and gently cook for a few miniutes.
- Add the ground coriander and gently stir this in, cook for a further minute.
- Stir in the tomatoes & carrots and cook for 5 minutes.
- Add the chicken stock and plenty of black pepper, according to taste.
- Simmer for 25 minutes with the lid on.
- Put the soup through a blender, blend to preferred consistency.
- Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped.
- Reheat and season to taste.
- Serve in bowls and swirl in the low fat cream for presentation purposes only.
- Serve with warm crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.41 Kcal (186 kJ) | ||
| Calories from fat | 1.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 0% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 345.19mg | 14% | |
| Potassium | 236.32mg | 5% | |
| Total Carbs | 9.49g | 3% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 2g | 4% | |
| Vitamin C | 27.4mg | 46% | |
| Vitamin A | 5.3mg | 175% | |
| Iron | 1.3mg | 7% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 40.89 Kcal (171 kJ) | ||
| Calories from fat | 1.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 0% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 317.82mg | 14% | |
| Potassium | 217.59mg | 5% | |
| Total Carbs | 8.74g | 3% | |
| Sugars | 4.77g | 21% | |
| Dietary Fiber | 2.03g | 9% | |
| Protein | 1.85g | 4% | |
| Vitamin C | 25.2mg | 46% | |
| Vitamin A | 4.8mg | 175% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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