Ben's mum's 'warming' carrot and coriander soup recipe

Method

1. Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 4-5 mins until soft. Add the carrots, potato, and ground coriander and some seasoning, and mix well.
2. Pour the stock over the vegetables. Stir to coat and bring to the boil. Cover, reduce the heat to low and simmer for 30-35 mins until the vegetables are tender.
3. Meanwhile, preheat the oven following the petit pains pack instructions. Bake for the last 8-10 mins of the soup’s cooking time, then remove the soup from the heat.
4. Add two-thirds of the coriander leaves and stalks to the soup, then blend until smooth using a hand blender. Roughly chop the remaining coriander leaves.
5. Divide the soup between 4 bowls and swirl 1 tbsp cream into each. Garnish with the chopped coriander leaves, a sprinkling of paprika and a twist of black pepper. Serve immediately with the warm petit pains alongside.

• Little help: Add a bit of crunch to your soup by sprinkling toasted pumpkin seeds on top to serve.
• Leftovers: Use up leftover cream and potatoes by making a tasty potato gratin. Fry chopped onions and garlic together over a medium heat with a sprinkling of fresh rosemary. Meanwhile, thinly slice the potatoes and mix in a large bowl with 150ml cream, 150ml milk, and 100g crème fraîche. Once the onions and garlic are cooked, add to the creamy potato mix and then layer, in a small ovenproof dish, with a sprinkling of grated cheese and black pepper between each layer. Cover the dish with foil and bake at gas 6 , 200°C, fan 180°C for 1-1½ hrs, or until the potatoes feel tender and the top is golden.