- STEP 1
First, prepare the carrots and swede. Peel the swede and cut into roughly 1/2 inch cubes. Cutting them small allows them to blend easily and smoothly. The carrots need not be peeled, but remove either end and chop similar to the swede.
- STEP 2
Place carrots and swede into a large saucepan and pour in the stock until the vegetables are just covered. Add a generous pinch of salt and pepper, and add in the nutmeg or allspice.
- STEP 3
Roughly chop two thirds of the coriander and add this to the pan. Cover, bring to the boil and then allow to simmer.
- STEP 4
Once the carrots and swede are simmering, roughly chop the red onion and crush and peel the garlic cloves. Cook these in a separate pan with a touch of olive oil to sweat down.
- STEP 5
Once the onion and garlic have sweated, transfer them to the soup pan, taking care to not let too much oil into the soup. (It doesn't matter if a little goes in)
- STEP 6
Allow the soup to simmer until the vegetables are very soft. This should take about 20-25 minutes. Once the vegetables have softened, add in the rest of the coriander, leaving some for garnish.
- STEP 7
Get either another pan, or a large bowl ready. Now you're ready to start blending. Transfer some of the soup mix to a blender and blend until completely combined. Empty this into your other container and repeat until all the soup has been combined.
- STEP 8
Now you can check the seasoning. To serve, it can either be poured into bowls straight away and garnished with a tablespoon of natural Greek Yogurt, and a sprinkling of coriander, it can be cooled and refrigerated and kept up to three days, or it could even be portioned, frozen and kept for up to a month.