This is a delicious soup made by the students at our local Technical College for the restaurant which they run as part of their catering course.

Ingredients:

• 10 ml sunflower oil
• 1 onion, chopped
• 1 stick celery, sliced
• 2 potatoes, peeled and chopped
• 500 g carrots, chopped
• 1.5 litres chicken stock
• 1 tsp. ground coriander
• 20 g fresh coriander, roughly chopped*
• 200 ml semi skimmed milk
• Salt and black pepper

*Fresh coriander is also known as cilantro - Ed.

Directions:

Heat the oil in a large heavy-based pan and fry the onion over a gentle heat for 3-4 minutes until slightly softened but not browned. Add the ground coriander at this stage (but not the fresh coriander)

Add the celery and potato, cook for a few minutes, then add the carrot. Fry over a gentle heat for 3-4 minutes, stirring frequently and then cover. Reduce the heat further and cook for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick to the base. P>Add the stock, bring to the boil and then partially cover with lid and simmer for a further 30 min until the carrot and potatoes are tender.

Process the soup in a food processor or blender and pour into a clean saucepan. Stir in the milk and fresh coriander and season to taste. Bring back up to boiling point and serve garnished with fresh chopped parsley and coriander.

Cook's Tip For a more piquant flavour, add a little freshly squeezed lemon juice just before serving.

Source: The Wallace Restaurant at the Buchan Technical College

By skinnyjinny from Scotland