Carrot & Coriander Soup Fiber Points 8+

500g bag of carrots 

1 Onion 

4 celery sticks 

2 bay leaves 

1 tbsp Oregano 

1 tbsp Basil 

3 heaped tspn Bouillion or 3 stock cubes

Cayenne pepper (optional & how much depends on how hot) 

½ tspn black pepper 

Handful of fresh coriander (plus spare to garnish) 

Extra virgin olive oil 

The quick way, chop it all up, chuck everything except the fresh coriander in a pot, add about 1.5litres of boiled water,  bring back to the boil, reduce the heat and simmer for 45mins. Switch off the heat, add a handful of fresh chopped coriander and mix through. Remove the bay leaves, then blend and eat. Garnish with some fresh coriander and pepper.

Slower way to bring out the flavours more. Heat some oil in a soup pot on a low to medium heat, chop or grate the carrots, onion and celery and sweat them in the oil (if they start to fry, turn the heat down a bit). Add the herbs, stock cubes mix through still sweating out the veg. Boil 1.5litres of water in the kettle then add, mix through. Bring to the boil, reduce the heat to a simmer for about 30mins.  Switch off the heat, add a handful of fresh chopped coriander and mix through. Remove the bay leaves, then blend and eat. Garnish with some fresh coriander and pepper.