mary berry carrot and coriander soup

mary berry carrot and coriander soup

mary berry carrot and coriander soup

This is the perfect dish to prepare in cold weather, and it’s super easy to make.

Basic ingredients for mary berry carrot and coriander soup

  • 500gm Carrots Potato
  • 1 medium-sized white onion
  • 1 medium-sized Ginger
  • 2 cm Garlic, 2 cloves Fresh Coriander leaves
  • Salt and Taste Red chili powder
  • 1 tsp Coriander Powder
  • 1 Tsp Black pepper
  • 1/4 tsp Vegetable Stock
  • 500ml Cooking oil 2 tbsp

How to make mary berry carrot and coriander soup

  • First of all, In a Your pressure cooker, heat the oil on medium flame. Add garlic, onions, ginger, and chili powder. Cook for 30 seconds. Add potatoes to the pressure cooker and cook for another 2 minutes.
  • Add vegetable stock, and bring it to a boil. Cover the pot and cook for 2 whistles. Blend the vegetables until smooth. You can add more stock/water if the soup becomes too thick.
  • Let it simmer in a saucepan. Take it out and enjoy it while it’s still hot. If you don’t own a pressure cooker, boil the water in a saucepan for 15 minutes until the potatoes and carrots are tender.

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