Saturday, March 22, 2008

Soup, anyone?

Would somebody like a bit of carrot coriander soup?
I made it. Usualy I add more potatoes and carrots then I did this time. It was good and it was much apreciated but I must say I quite prefer the way I usualy do then the one I did this time. So, next time I will not forget.

Peel some potatoes, carrots, onions and some pieces of garlic. Doesn't need to be potatoes heart shaped, lol.
The garlic gives it a good taste and is very good for the heart, blood pressure, etc.

The onion is very important because also gives a good accent to everything.

Put it to boil with a bit of salt.

Have some coriander chopped, ready to add it but for now, wait. And don't forget to have just a little bit not shoped to decorate.

When you think the potatoes, onions and carrots are cooked, add the freshly cut coriander.

Ah! Now you will feel such a nice scent...
Blend everything and when ready pour some olive oil.

Portuguese people always like to add a lot of olive oil and we put it in everything. We are used to that since we are born - well, even before, this and garlic. The good thing is we are not alone in that because all mediterranic people is like that.
Doctors say it's better to add it after and not before the soup it's cooked because the boiling of it destroy its properties. It has something to be with saturated and unsaturated fats.

Anyway. Now you will see the oil dots on top of the soup. Mix it well.
Now you may eat it.

Here you can see it with more detail.

Such easy thing and sooo good!

Now, remember all the ingredients? Here they are.

And don't forget the salt. And olive oil. Plenty.


samantha said...

thank you for visiting my blog, it's new and i'm very excited about having it. the soup looks warm and comforting, i'd love to come by for a cup.

Beti Copetti said...

Vou ali tomar um prato de sopa!!! hehe
Agora está chegando o tempo aqui de se deliciar com sopas, cremes e outras coisinhas boas!!!

Alexandra said...

This looks really good! Do you strain off the vegetables when you serve it, or leave them in for a chunkier soup?