Now it’s getting a little chillier, my 5-ingredient gluten free carrot and coriander soup recipe is back in our weekly meal plan! It’s vegan, dairy free and low FODMAP too.
Cooking from scratch is a must in our house, but that doesn’t mean that every meal has to be a mission! Yep, you can easily make my 5-ingredient gluten free carrot and coriander soup recipe with barely any ingredients and no bother at all.
Before we even get started, make sure you’ve got some way of blending your cooked veg into soup!
We use a stick blender (this one here actually and it’s only £10!) but you can also use a regular blender too. I wouldn’t overly recommend using a smoothie blender as they probably won’t be able to fit everything in it!
Once you’ve got your blending method sorted, all you need is five ingredients: carrots, a potato, fresh coriander, a stock cube and some garlic-infused olive oil.
It really is that simple!
Yep, and making it is easy peasy too.
After peeling your veg, you simply fry it a little in the oil, before adding your stock cube and water and adding your veg to cook through.
You’ve then got about 20 mins where you can just kick back, relax and do something else. Just don’t forget to set a time so you don’t forget about your soup!
Then, just add your fresh coriander, blend and you’re done! Oh and add a little salt and pepper too.
Convinced? Here’s how to make my 5-ingredient gluten free carrot and coriander soup recipe…
5-ingredient gluten free carrot and coriander soup recipe
Say hello to my 5-ingredient gluten free carrot and coriander soup recipe! It's vegan, dairy free and low FODMAP and so simple to make.
- 1 Potato
- 3 Carrots
- Handful of Fresh Coriander finely chopped
- 500 ml Vegetable Stock Make sure you use low FODMAP stock cubes if needed
- 2 tbsp Garlic-infused olive oil for cooking
Peel & chop your potato & carrots.
In the saucepan you're going to make your soup in, lightly fry your potato & carrot in a small amount of oil for about 5 minutes (just lightly).
Pour your stock into your pot & bring to the boil.
Turn the heat down to a gentle simmer. Cook your potato and carrot until soft (20 minutes should do this) with the lid on.
Put your chopped coriander into the pot too.
Use a stick blender to blend together everything until smooth.
Season with salt and pepper.
The measurements above makes enough soup for two. If you wish to make more just increase the amount of carrots, potatoes & stock you use.
You will need a stick blender to blend your soup together.
Thanks for reading how to make my 5-ingredient gluten free carrot and coriander soup recipe If you make this, make sure you take a snap, upload it to Instagram and tag me (@beckyexcell).
Every month I pick my fave photo and that lucky person wins a £50 supermarket voucher – so get cooking!
Any questions about the recipe? Please do let me know by leaving a comment below or on Instagram!
Thanks for reading,
Oh and don’t forget to pin this for later!