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).
Easy Carrot & Coriander Soup
- 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.
NotesIceland foods can be purchased in store or online with free delivery on order over £35. Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians and Vegans
- Tree Nut-Free
- Sulphur Dioxide & Sulphite-Free
This soup can be made gluten-free by ensuring that your stock/stock cubes are gluten-free.
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.