Whether a side dish or light meal, Greek salad is a traditional favourite, complete with plump olive...
1 Tbs vegetable oil
1 onion, chopped
450g carrots, washed and sliced
1 clove garlic, crushed
1 tsp ground coriander
1.2L vegetable stock
3 Tbs fresh coriander
Squeeze lemon juice
Freshly ground nutmeg
Salt and freshly ground pepper
Saute onions, carrots and garlic with oil in a large pan for about 4 minutes until they begin to soften. Stir in ground coriander and seasoning. Cook for a further minute.
Add stock and boil. Cover and simmer for 20 minutes until carrots are tender. Stir in fresh coriander.
Blend soup with food processor or stick blender before adding lemon juice and nutmeg.
Reheat until just hot (not boiling) and serve.