Tag Archives: soup

Carrot and Coriander Soup

15 Feb

This soup is one my ultimate comfort foods. I grew up on this soup in England and was heartbroken to discover that no one has heard of it in America! Coriander = cilantro, and for whatever reason, this gorgeous soup never took off stateside. Don’t let cilantro put you off, this soup is a must try.

*Warning: this isn’t super broke student friendly, it requires either a food processor or an immersion blender. If you’re interested in foraying into the world of making cheaper and healthier meals for yourself though, something like a food processor can be a really good investment.


1 glug of oil

450 g of carrots

1 potato

1 onion

1 tsp cilantro/coriander

1.2L broth (chicken or veg)


1. Chop up the onion into small pieces, and try not to weep.

2. Toss the onions into a big pan simmering with some oil, and let them fry for 5 minutes, or until they start to soften

3. Wash and chop up your potato and carrots. If you bought big carrots, you should probably peel them, but I bought a bag of mini carrots and I was not dealing with that shit, so I left them. They were probably already skinned and processed, lets be real.

4. Throw the potato and coriander in with the onion.

5. Add chicken broth, carrots, and bring to boil.

6. Once it’s started boiling turn down the heat just a little, and let it cook covered (I like to tilt the top so it doesn’t bubble over) in that mildly bubbly phase for about 20 minutes. The way to tell when they’re done is to take out a carrot, let it cool a little and bite into it. If there’s no crunch, it’s ready.

7. Now for the fun part. If you have a food processor, just chuck it all in and whizz it in pulses until it’s essentially mush. With an immersion blender, maybe let it cool a little but leave it in the pot and just whizz right in there. My blender is kinda cranky so it took some time, but I could’ve stopped a while before and just left some chunks of carrots. Not a big deal really. Just make sure it’s soup-like and you’re good to go. Maybe add salt and pepper to taste if you’re like my roommate and like flavoring things.

This makes at least 4 solid servings. You could probably stretch it out more than we did, but it’s been cold as fuck here and it didn’t seem like the time to skimp on our soup servings.

I’d just like to reiterate how much I fucking love this soup. I grew up on it, and this recipe did not disappoint. Those were some high standards too, let me tell you. I honestly hope you enjoy it as much as I did.



Maybe Malaga Noodle Soup…?

17 Feb

Ok so I had 5 friends over for dinner tonight. It’s the first time I’ve cooked for any more than, well, me. So 5 people was an adventure. As I mentioned before, my friends and I are taking a trip to Spain in a couple of months, and those friends were some of the people coming over so I decided a Spanish meal was in order. I made Spanish omelettes but I knew for 5 people the portions would be small, so I wanted to make something else. It’s pretty much always soup weather in Ireland, so I decided to try a Spanish soup. Since we’re going to Malaga, Malaga noodle soup seemed like the perfect idea! Don’t get me wrong, it tasted really good…I’m just not sure what exactly I made. It was really odd. Yummy, but strange.

Ingredients: if it’s in parentheses I didn’t use it because either I didn’t like it or I was too lazy to go looking for it in the store

  • (2 lbs (1 kg) little neck clams)
  • 2 medium potatoes
  • 2 ripe tomatoes..I used half a can of chopped tomatoes because I can’t cut ripe tomotoes to save my life
  • 1 white or yellow onion
  • 3 medium cloves garlic
  • 1 sweet green pepper
  • 3-4 Tbsp olive oil
  • 5 oz (142 gr) spaghetti or fideos
  • 8 oz (250 ml) white wine
  • 25 oz (750 ml) water
  • salt to taste
  • (peeled almonds)
  • (3-4 saffron threads)


1. Use a big enough pot to hold everything. Otherwise this happens:


Disaster waiting to happen.

2. Peel and cut potatoes in squares (I don’t think the particular shape matters too much, just don’t put the potato whole and you should be good.) Peel and chop the onion and garlic. De-seed and cut pepper into strips.

3. Pour a few tablespoons olive oil into a large pot and heat on medium. Sauté the onions and garlic until translucent, then add the potato and pepper and continue to sauté for 5 minutes.

Pro tip 1: I got lazy waiting for the onions to go translucent.. ok maybe more accurately, I was entertaining and the more wine I had the less I cared, my point being I don’t think it’s crucial they’re translucent before you add it, just a guideline for how long to sauté them before you add more. You’re gonna be cooking this thing for a while so don’t freak out if it’s not perfectly translucent. Wine helps with that.

4. Lower heat and add the tomato chunks and cook for another 10 minutes or so.

5. Break spaghetti noodles into short lengths and add to vegetables, along with the rest of the wine and water. Adjust salt to taste.

6. Simmer on low heat for 10-15 minutes

Pro tip 2: I simmered this for a lot longer than that, partly because I was busy cooking something else too and I forgot about it, partly because I let it cook until the potatoes were tender to cut/eat.

I left out the instructions for the ingredients I didn’t use- if you want to try it with clams/almonds and whatnot, the original recipe can be found here

Anyways, it was not what I expected, but it tasted good. And hey, at the end of the night we had no leftovers, empty plates and even more empty wine bottles. A successful night in my books!


Don’t judge a book by it’s cover. It was actually delicious.

Snacks Suitable for Sick Days

23 Jan

Well, I don’t have a recipe of sorts to post today because I haven’t eaten anything of particular substance today, let alone cooked a full fledged meal. Hell I’ve barely gotten out of bed. Yeah, it’s one of those days. I’m hacking up a lung, I sound like a man, and remember me mentioning the hellish amount of exercise I do on tuesdays? Yeah I can’t really move my legs today. 

Days like today call for comfort food, but we can’t ditch proper nutrition entirely (as appealing as that is), because maintaing balanced nutritious meals can actually help us heal faster. This post will outline some of my favorite sick day foods- most of which you can probably guess, but I’m bored and I’ve been in bed all day, so I’m going to do it anyways. 

1. Chocolate- Mahoney Swiss chocolate to be precise. Not sure it’s entirely good for you but man I was craving some sugar after eating nothing but toast and weetabix. 



2. Yogurt- would you judge me if I said I sat in bed with a large tub of (nonfat) yogurt and a spoon while I watched Bridget Jones’ Diary? Yes? Yeah…me too. Even so, apparently the probiotics in yogurt have been found to shorten a cold or flu by almost 2 days, so yay!

3. Soup- nothing goes down better than carrot and coriander soup when I’m sick- then again, nothing goes down better than carrot and coriander soup ever, it’s a staple in my diet so this might be a moot point. 

4. Oranges- you’re probably thinking this has to do with vitamin C, but it’s actually because the flavonoids in the white skin of the orange and other citrus fruits help boost the immune system. Also they’re easy to stomach and even easier to prepare. 

5. Eggs- great source of protein, which is almost severely lacking from my diet when I’m sick, but it is so important for strengthening the body. Also, easy to prepare, easy to digest. And go well on toast, which is a sick day staple. 

6. Tea- I think this speaks for itself, but I swear to god tea has healing powers. I drink Barry’s tea like my life depends on it on any given day, but when I’m sick I literally inhale it. Well maybe not literally, but I think you get the idea. It’s so soothing to my throat and body, and beverages in general are good to be consuming. 



And that’s pretty much it, if I think of anymore, I’ll add them, but these are my big hitters for when getting out of bed and being remotely functional just isn’t happening. 

Hopefully you had a more productive day than I did- shouldn’t be hard!!


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