Monday, March 19, 2007

Lunch Monday 19 March - Carrot Soup & Herb Salad


Carrot Soup and Herb Salad

1 tablespoon sunflower oil
1 onion, chopped (about 140g)
2 ribs celery, chopped (about 100g)
6-7 large carrot (about 525g)
1 large thumb of ginger, peeled and grated
2 glove garlic, crushed
1 pint vegetable stock
handful each fresh parsley & fresh coriander, roughly chopped

Saute the onion, celery, garlic & ginger in the oil for about 5 minutes. Add the carrots and vegetable stock and simmer, covered until carrot s are tender, about 20 minutes.

Whizz in a blender and return to the pan. Season with salt and plenty of fresh ground black pepper. Stir in the herbs and serve.

Nutrition Data per serving
Calories (kcal) 349.1
Carbohydrate (g) 57.3
Protein (g) 9.3
Fat (g) 16.1
Fibre (g) 17.7

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