VEGAN CREAM OF CORIANDER (CILANTRO) SOUP
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!
Provided by KristinV
Categories Vegan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 271, Fat 9.3, SaturatedFat 8.6, Sodium 26.6, Carbohydrate 45.4, Fiber 1.7, Sugar 31.2, Protein 2.9
CORIANDER (CILANTRO) AND COCONUT SOUP
A extremely wonderful soup from Simon Hopkinson's "roast chicken and other stories". Great on a cold day.
Provided by KitchenManiac
Categories Coconut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the chicken stock, tom yum cube, ginger, spring onions/scallions, chillies, lemon grass and garlic together.
- Simmer gently for 30 minutes.
- Strain the mixture, and liquidize with the coriander/cilantro stalks, lime juice, fish sauec and coconut milk.
- Return to the pan, reheat and simmer gently for 5 minutes.
- Strain once more and return to the rinsed out pot.
- Add cream, and finely chopped coriander/cilantro to the soup and heat through once more.
- Ladle into bowls and serve immediately.
CREAMY CORIANDER / CILANTRO SOUP
WOW! Ok, I'm new to this soup, but what an introduction! The best way I can think to categorize this cuisine would be French/Asian Fusion. I love cilantro -- my husband is unfortunate enough to possess enzymes that render cilantro "soapy tasting" -- and despite the recipe title, the result here is mild. And rich, but not over-the-top rich, if you follow. If you don't follow, get in line! Oops, sorry. Anyway, try this. I insist. Times are estimated since it always takes me WAAAAY longer to do anything than a normal person.
Provided by Sandi From CA
Categories Vegetable
Time 50m
Yield 8 modest servings
Number Of Ingredients 14
Steps:
- Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
- To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
- Sprinkle the flour over the butter and whisk until a pale golden color.
- Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
- Season with the soy sauce and pepper.
- Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
- In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
- Add the coriander leaves and soy sauce and blend until smooth.
- Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
- *ahem* Sorry.
- Pour everything back into the saucepan over low heat and heat through, stirring.
- While still warm, toss in the cheese, stir for one minute and serve.
CREAM OF CILANTRO SOUP
Make and share this Cream of Cilantro Soup recipe from Food.com.
Provided by Diana Adcock
Categories Tex Mex
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
- In a large saucepan melt the butter over medium heat and whisk in the flour.
- Slowly add the remaining broth, whisking to smooth.
- Boil, while whisking, for 1 minute.
- Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
- Reduce heat and simmer for 15 minutes.
- Ladle into bowls and offer garnishes at the table.
Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3
CARROT AND CORIANDER SOUP II
I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.
Provided by VCOLLO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
- Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 8.7 g, Fat 0.5 g, Fiber 2.2 g, Protein 1.3 g, Sodium 341.8 mg, Sugar 4.6 g
CARROT AND CILANTRO SOUP
This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.
Provided by Jon Barnes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
- Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
- Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g
CREAMY CILANTRO AND ALMOND SOUP
Provided by Juana Vázquez-Gómez
Categories Soup/Stew Blender Herb Nut Low Carb Quick & Easy Lunch Cream Cheese Almond Spring Cilantro Parsley Simmer Bon Appétit California Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups broth, 2 cups cilantro, parsley, cream cheese, and almonds in blender; blend until smooth. Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender; puree until smooth. Add puree to soup in pan. Season with salt and pepper. Bring soup to simmer, thinning with more broth if desired.
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