Another day of no breakfast and then soup for lunch.

Carrot, courgette and coriander soup

Recipe for Carrot, Courgette and Coriander soup (a.k.a. Carrot, Zucchini and Cilantro: serves 4)

Vegetables in pan15g butter or 1tbsp vegetable oil
200g onion, sliced
1tbsp ground coriander seeds
400g carrots, sliced
400g zucchini, sliced
0.5 litres stock
0.5 litres water
10g cilantro (fresh coriander)

Total calories per serving: 110

If you don’t have an unending supply of zucchini/courgettes on hand to use up, you could replace their weight with more carrots, which would bring the total calories per serving up to 140.

Method: Melt the butter and cook onion until softened. Stir in the ground coriander, carrots and zucchini and cook for another five minutes, stirring every so often. Add the stock (I only had half a litre, but you could use all stock rather than a mixture of stock and water – this would add another 5 calories per portion). Bring the soup to the boil and then simmer for 20 minutes or until the carrots are soft. Stir in the fresh cilantro/coriander and blend until it’s at a consistency you like.