Recipe: Slimming World Carrot & Coriander Thick Soup

On cold autumn evenings, warm your cockles with this thick and creamy soup.

Ingredients

• 8-10 medium sized carrots, chopped
• 1 large onion, diced
• ½ tsp garlic salt
• 1tsp ground coriander
• 75g yellow or orange split peas
• 75g pearl barley
• 1.2 litres vegetable stock
• Salt and freshly ground black pepper
• Freshly chopped parsley or torn coriander leaves, to garnish

Method

1. Place all the ingredients in a saucepan with the stock. Bring to the boil and simmer for 1-1½ hours, checking regularly and adding more water if necessary. When the carrots are soft transfer the soup into a blender and puree. Return to the pan and heat through.

2. Serve sprinkled with salt and pepper and garnished with parsley or coriander leaves if desired. This soup will keep in the fridge for up to 2 days.

3. To reheat, place in a saucepan and stir until throughly heated but do not boil.