Serves 4-6
1 heaped tbsp coriander seeds
Olive oil
1 medium onion, peeled and chopped finely
900g carrots, peeled and chopped
2 stalks of celery, finely chopped
1 clove garlic, peeled and chopped finely
1.2l chicken or vegetable stock
Sea salt and freshly ground black pepper
4 tbsp natural yoghurt
2 tbsp chopped fresh coriander
Lightly toast the coriander seeds in a small pan over a low heat for a couple of minutes, until they start giving off their spicy aroma. The crush them in a pestle and mortar or spice grinder.
Heat a dash of olive oil in a large saucepan, add the onion and cook for a few minutes until soft and slightly golden. Add the carrots, celery, garlic and crushed coriander seeds, stir well and cook for about 10 minutes, until the carrots start to soften.
Add the stock, season, and bring to the boil. Simmer for 15-20 minutes, partially covered, until the vegetables are tender. Leave to cool a little, then liquidise. Return to the heat and warm through before adding the yoghurt and fresh coriander.
