Our Vegetarian Day - Carrot and Coriander Soup and Mushroom Risotto

It wasn't planned, but today Ishbel and I had a vegetarian day, with the above meals.

I had planned to do the risotto yesterday evening but to be honest when I got home from the office after being off for a couple of days having had my Laparoscopy on Wednesday, my tummy has been so sore and I just couldn't be bothered to stand and make anything for myself but did manage to make a little cod, potatoes and veg in a parsley sauce for Ishbel when she got in from work later on Friday evening.... So the mushrooms had to be used today.

So, First up for Lunch - Carrot and Coriander Soup, so simple and quick and tasty

This is just for the two of us and gives us two bowls of soup and two for later, so just increase the quantities if making for more people

2 pints of good chicken or Veg stock 
1 large or a couple of small potatoes peeled and chopped
1 large onion peeled and chopped 
500 grams of carrots washed and chopped
2 to 2 1/2 teaspoons of ground corriander
Bunch of fresh corriander
2 tbls of good veg or sunflower oil
Maggi seasoning optional




Place the oil in a decent flat bottom pan large enough but not to large for the two pints of stock and heat.
Add the chopped onions on a medium heat and fry off for 5 minutes, without browning









Add the chopped potatoes and the crushed coriander and stir for 2 - 3 minutes











Add the carrots, stirring in and cooking for 2 - 3 minutes













Add the stock and bring to the boil.
Place a lid on the pan turn down the heat
and allow to simmer for around 20 mins to cook the carrots (If you want to,you can add Maggi or other taster of choice, or not, at this point)

Remove from the heat and here you can either transfer to a liquidiser or do as I do and just use a wand to liquidise the veg and bob's your uncle....

Whichever way you go, remember IT'S HOT

Chop up some fresh coriander and add to the soup

Serve with a couple of sprigs of coriander
and crusty bread, enjoy


Total prep and cooking time: 35 - 40 minutes

And for supper later in the evening - Mushroom Risotto

Again, this is just for the two of us and gives enough for two decent sized bowls of Risotto. I should point out that I usually use some dried porcini mushrooms and fresh parsley, but I forgot to get both today, so this is just with plain old chestnut mushrooms.....

What you'll need 

1 onion, roughly chopped 

2 cloves of garlic, crushed 

500 grams od chestnut mushrooms sliced 

1/4 pint of dry white wine 

2 pints of veg stock

Parmesan Cheese

2 handfuls of Aborio Rice 

2 tbls of Olive oil

1 oz of good unsalted butter 

Place the oil in a pan and heat on a moderate setting Add the onions and the garlic Don't brown the onions.  Sweat down until soft 

Add the mushrooms and cook until Browned and turning soft  

Add the rice and stir into the onion, garlic and mushrooms coating all of the rice in the oil

Add the wine and cook off allowing the rice to absorb all of the liquid.  This also burns of the alcohol in the wine.  Start adding the stock a ladle full at a time and allow this to be absorbed by the rice, before adding more stock.  Continue doing this until the stock is used and the rice is bulging.

To give it the creaminess of a risotto, add the butter and stir into the risotto.  I would also add the porcini mushrooms and a handful of chopped parsley at this point but had none so didn't.........

Serve, grating some parmesan for me, but not for Ishbel, and enjoy                                                                Total Prep and cooking time 40 minutes 

So, if you fancy a meat free day, which isn't a bad way to enjoy your day, have at it my friends, if you try them and you like them, why not come back and leave a comment, always glad to hear from you