Sponsored by Iceland
Using frozen vegetables in this easy homemade carrot and coriander soup means you can have a delicious, healthy meal with just a few minutes effort whenever you want.
For today’s recipe I’ve been challenged by Iceland to create something delicious using only frozen ingredients, nothing fresh. I cook a lot with frozen food at home but I tend to mix it up with fresh, adding a little cheese, a dash of milk or some fresh salad leaves. However, when this particular challenge came along it made me realise just how much you can do with only frozen food, just how good it can taste, and just how good for you it can be.
I decided to make a carrot and coriander soup. It’s one of my favourite flavours and is perfect for a quick family lunch, served with crusty rolls. It uses frozen carrots, onions and even coriander, with just stock, ground coriander and olive oil from my store cupboard.
Looking at the pictures, you’ll see that I did cheat a bit on the “no fresh ingredients” rule as I couldn’t resist adding a little sour cream and fresh coriander as a garnish to make it look pretty. However, to prove to you just how delicious it looks with only the three frozen Iceland ingredients above, here’s one without the garnish.
A huge advantage to using frozen food is that it’s a fantastic way to reduce food waste. I’m going to hold my hands up here and admit that I’m a bit of a shocker when it comes to food waste. I’m not great at planning in advance what I’m going to eat and as a result if I buy fresh food, I’ll sometimes end up finding some very dodgy looking veg lurking at the back of the fridge which then ends up in the bin a few days later. Using frozen vegetables stops this as it’s OK to leave them sitting in the freezer waiting until the moment when I fancy using them. It’s also great if you don’t need lots of something for a particular recipe. For example, in this soup I’ve used 50g of onions, which is about half an onion if you were to buy one fresh. A fair amount of the time if I were to make this soup from fresh ingredients I’d end up putting the other half back into the fridge, only to chuck it away a few days later.
Not only is frozen food great for reducing food waste, it’s also convenient as it’s there where you need it without having to worry about it going off, and in a lot of cases much of the prep is already done so it saves time too. The carrots and onions I’ve used in this carrot and coriander soup recipe are already prepped, ready to chuck into the pan. Perfect if you’re short of time or tend to multitask when you’re cooking (as I usually have to, I am a busy work-from-home mum after all).
Win £700 with Iceland and the #PowerOfFrozen
Apparently I’m not the only one who could do with reducing my food waste. According to the government agency Wrap, UK households waste a total of 7 million tonnes of food each year with a total cost of £12.5 billion. That’s around £700 per household. When you’re throwing away half an onion it doesn’t seem like much, but over the course of a year it can seriously add up. Just think what you could do with an extra £700!
The exciting news is that you may not need to imagine. To raise awareness of the scale of food waste in the UK and how frozen food can help in the battle to reduce it, Iceland are giving away £700 (the average amount wasted per household each year) right now over on the Viral Thread Facebook page. It’s been frozen in ice and all you have to do to enter is to guess how long it will take the ice to melt in order to be able to get at the cash. To liven things up a bit there are a variety of tools around that can either speed up or slow down the process in your favour, which you can instruct the presenters to use to increase your chances of winning.
Easy Carrot & Coriander Soup
Active Time: 5 minutes
Total Time: 25 minutes
- 500g Iceland frozen carrots
- 50g Iceland frozen diced onion
- 2 tsp olive oil
- 1 tbsp ground coriander
- 1 litre vegetable stock (I used 1 litre of water with 2 vegetable stock cubes)
- 2 tbsp frozen chopped coriander
Iceland foods can be purchased in store or online with free delivery on order over £35.
- Heat the olive oil (2 tsp) in a large saucepan over a medium heat.
- Add the frozen carrots (500g) and diced onion (50g) and fry for 10 minutes, stirring occasionally.
- Add the ground coriander (1 tbsp) and mix so that the vegetables are coated and fry for a further minute.
- Add the vegetable stock (1 litre or 1 litre of water with 2 stock cubes), bring to the boil and then simmer for about 10 minutes, until the vegetables are soft.
- Blend the soup until smooth (using either a blender or stick blender) and stir in the frozen chopped coriander (2 tbsp).
- Serve with a crusty roll (mine was served with these Borg Bakery Crusty White Rolls).
Calories: 94 kcal (5%), Fat: 3.2g (5%), Saturated Fat: 0.4g (2%), Carbohydrates: 15.6g (6%), Sugar: 6.7g (7%), Fibre: 4.7g (19%), Protein: 1.9g (4%), Salt: 1.2g (20%)
1 of your 5-a-day fruit and vegetables
This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians and Vegans
Can be made gluten-free by ensuring that your stock/stock cubes are gluten-free.
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
I’m sharing this recipe with the following blog challenges… #CookBlogShare with Easy Peasy Foodie, #FreeFrom Fridays with Le Coin De Mel and Free From Farmhouse, and the No Waste Food Challenge with Elizabeth’s Kitchen Diary.