Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
I was wandering around the supermarket hunting for some potted herbs for my kitchen and stumbled across a giant mountain of coriander. Suddenly inspired, I grabbed a bagful of carrots and made my way to the cashier…
1 tbs olive oil
700g carrots, roughly chopped
1 large brown onion, sliced
1.5L reduced salt chicken stock
1 large bunch coriander, chopped
1 birds eye chilli, deseeded and finely chopped
2 tsp cumin
1 tsp garlic powder
1 tin white/cannellini/butter beans
Natural yoghurt, to serve
Heat oil in a large soup pot and add onion, carrots, chilli,cumin and garlic powder. Cook for 3-5 minutes until onion softens. Add stock,bring to boil, then reduce to a simmer for 20 minutes before adding coriander and stirring. Puree with a hand blender before adding the can of beans to heat.
Serve with a dollop of yoghurt and a sprig of coriander.
-By Kristy-Lee Biggs