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Carrot & coriander soup

This soup is really easy to make, carrots have beta-carotene in, great for promoting muscle recovery and adaptations after workouts. Plus the additions of beans or chickpeas add protein, complex carbs and fibre.

Ingredients (serves 4):

  • 2 tbsp light olive or rapeseed oil

  • 1 finely chopped onion

  • 1 crushed garlic clove

  • 4 large carrots peeled and sliced

  • 1 litre of vegetable stock or 2-3 tsp of veg bouillon powder dissolved in hot water

  • 400g tin of beans - I used cannellini but butter beans, chickpeas etc would work just as well, drained and rinsed

  • A handful of coriander chopped, or you can use pre chopped frozen

  • Salt and pepper to taste


  • Heat the oil in a large saucepan, add the onion and fry until translucent (approx 5 mins)

  • Add the garlic and cook for a further minute

  • Add the carrots & stock and bring to the boil

  • Reduce heat to a simmer until the carrots are tender

  • Add the beans and coriander and heat through

  • Blend the mixture and season to taste

  • Serve and enjoy!

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