Drew's Carrot and Coriander Soup

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.

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.

Roughly chop two thirds of the coriander and add this to the pan. Cover, bring to the boil and then allow to simmer.

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.

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)

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.

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.

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.