Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion and garlic and stir as the onion softens for a few minutes
3
Add the carrots, celery, lemon juice and zest, stock, salt and pepper
4
Cover the pot and allow to simmer for about 30 minutes or until the carrots are completely soft
5
Use an immersion blender to blend the soup until completely smooth
6
Make the topping: in a small bowl, combine the cilantro, lemon juice and zest, pine nuts, olive oil, salt and pepper
7
Serve each bowl with a spoonful of lemon-herb topping
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories253
% Daily Value *
Total Fat20.7g27%
Total Carbohydrate15.3g6%
Protein3.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
1 onion, peeled and roughly chopped
6 garlic cloves, roughly chopped
5 large carrots, roughly chopped
3 cups celery, roughly chopped
Juice and zest of 2 lemons
5 cups vegetable stock
Salt and pepper
To serve
4 Tbsp finely chopped cilantro/coriander
Juice and zest of ½ lemon
3 Tbsp pine nuts, finely chopped
2 Tbsp olive oil
Salt and pepper
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion and garlic and stir as the onion softens for a few minutes
3
Add the carrots, celery, lemon juice and zest, stock, salt and pepper
4
Cover the pot and allow to simmer for about 30 minutes or until the carrots are completely soft
5
Use an immersion blender to blend the soup until completely smooth
6
Make the topping: in a small bowl, combine the cilantro, lemon juice and zest, pine nuts, olive oil, salt and pepper
7
Serve each bowl with a spoonful of lemon-herb topping
