Vegan Cream of Coriander (Cilantro) Soup Recipe
Since I can't grow it to save my life and the supermarket seems to only sell it in giant bunches I constantly find myself left with a big bunch of coriander (cilantro) hanging out in my fridge. I hate, hate, hate wasting food so I had to come up with a way to use it up before it died a slow and messy death in the back of my fridge!
Ingredients
- 1 bunch fresh cilantro, leaves only (about 4 cups leaves, loosely packed)
- 4 cups vegetable stock
- 4 tablespoons vegan butter (Earth Balance in US, Nuttelex in Australia, Pure in UK)
- 1 1/2 cups finely chopped onions
- 4 garlic cloves, finely chopped
- 6 tablespoons flour
- 3/4 cup coconut cream
- salt, to taste
Instructions
- Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
- Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
- Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
- Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.
Add Your Own Notes
Nutrition
Serving: 91gCalories: 271kcalCarbohydrates: 45.4gProtein: 2.9gFat: 9.3gSaturated Fat: 8.6gSodium: 26.6mgFiber: 1.7gSugar: 31.2g
Tried this recipe?Let us know how it was!