This
summer I took quite a liking for Carrot and Coriander Soup. Where ever I
went, I stopped off a variety of nice homely little cafes and asked for
home made Carrot and Coriander soup for my lunch. Well the summer is
over for me and if I want Carrot and Coriander Soup for lunch I am going
to have to make it myself. So I thought I ought to look up the recipe.
Sounds delicious can’t wait to try it.
Healthy Recipes
Carrot and Coriander Soup
What you need (serves 4)
- 2 teaspoons sunflower or olive oil
- 2 medium carrots (grated or cut into small pieces)
- 1 medium onion (chopped)
- 1 clove of garlic (crushed)
- 2 tomatoes (chopped)
- 2 celery sticks (chopped)
- 600ml (1 pint) vegetable stock
- 300ml (½ pint) orange juice
- 3 tablespoons fresh coriander (chopped)
- Seasoning
How to Make It
1. Heat the oil, add the onion, garlic, carrot, tomatoes and celery.
2. Cook until soft.
3. Add the stock and seasoning.
4. Simmer for 20-25 minutes.
5. Add the coriander and orange juice.
6. Puree the soup in a blender, and reheat.
7. Check the seasoning. Garnish with additional coriander and serve with crusty bread.
Recipe kindly provided by Grampian Dieticians.
Taken directly from web site
And here is the information on the herb Coriander
Botanical: Coriandrum sativum (LINN.)
Parts Used
fruit and fresh leaves.
Habitat
Coriander, an umbelliferous plant indigenous to southern Europe, is found occasionally in Britain in fields and waste places, and by the sides of rivers. It is frequently found in a semi-wild state in the east of England, having escaped from cultivation.
Description---It
is an annual, with erect stems, 1 to 3 feet high, slender and branched.
The lowest leaves are stalked and pinnate, the leaflets roundish or
oval, slightly lobed. The segments of the uppermost leaves are linear
and more divided. The flowers are in shortly-stalked umbels, five to ten
rays, pale mauve, almost white, delicately pretty. The seed clusters
are very symmetrical and the seeds fall as soon as ripe. The plant is
bright green, shining, glabrous and intensely foetid.
Gerard described it as follows:
'The
common kind of Coriander is a very striking herb, it has a round stalk
full of branches, two feet long. The leaves are almost like the leaves
of the parsley, but later on become more jagged, almost like the leaves
of Fumitorie, but a great deal smaller and tenderer. The flowers are
white and grow in round tassels like Dill.'
The inhabitants of Peru
are so fond of the taste and smell of this herb that it enters into
almost all their dishes, and the taste is often objectionable to any but
a native. Both in Peru and in Egypt, the leaves are put into soup.
The
seeds are quite round like tiny balls. They lose their disagreeable
scent on drying and become fragrant- the longer they are kept, the more
fragrant they become.
Coriander was originally introduced from the East, being one of the herbs brought to Britain
by the Romans. As an aromatic stimulant and spice, it has been
cultivated and used from very ancient times. It was employed by
Hippocrates and other Greek physicians.
The name Coriandrum, used by Pliny, is derived from koros, (a bug), in reference to the foetid smell of the leaves.
Pliny tells us that 'the best (Coriander) came from Egypt,' and from thence no doubt the Israelites gained their knowledge of its properties.
The Africans are said to have called this herb by a similar name (goid), which Gesenius derives from a verb (gadad), signifying 'to cut,' in allusion to the furrowed appearance of the fruit.
It is still much used in the East as a condiment, and forms an ingredient in curry powder.
In
the northern countries of Europe, the seeds are sometimes mixed with
bread, but the chief consumption of Coriander seed in this country is in
flavouring certain alcoholic liquors, for which purpose it is largely
grown in Essex. Distillers of gin make
use of it, and veterinary surgeons employ it as a drug for cattle and
horses. The fruit is the only part of the plant that seems to have any
medical or dietetical reputation.
Confectioners form from the seeds little, round pink and white comfits for children.
It is included in the British Pharmacopceia, but it is chiefly used to disguise unpleasant medicine.
A power of conferring immortality is thought by the Chinese to be a property of the seeds.
Turner
says (1551): '"Coriandre layd to wyth breade or barly mele is good for
Saynt Antonyes fyre" (the erysipelas: so called because it was supposed
to have been cured by the intercession of St. Anthony). Coriander cakes
are seldom made now.'
Cultivation
Sow
in mild, dry weather in April, in shallow drills, about 1/2 inch deep
and 8 or 9 inches apart, and cover it evenly with the soil. The seeds
are slow in germinating. The seeds may also be sown in March, in heat,
for planting out in May.
As
the seeds ripen, about August, the disagreeable odour gives place to a
pleasant aroma, and the plant is then cut down with sickles and when dry
the fruit is threshed out.
Parts UsedThe fruit, and sometimes for salads and soups - the fresh leaves.
The
fruit (so-called seeds) are of globular form, beaked, finely ribbed,
yellowish-brown 1/5 inch in diameter, with five longitudinal ridges,
separable into two halves (the mericarps), each of which is concave
internally and shows two broad, longitudinal oil cells (vittae). The
seeds have an aromatic taste and, when crushed, a characteristic odour.
---Constituents---Coriander
fruit contains about 1 per cent of volatile oil, which is the active
ingredient. It is pale yellow or colourless, and has the odour of
Coriander and a mild aromatic taste. The fruit yields about 5 per cent
of ash and contains also malic acid, tannin and some fatty matter.
---Medicinal Action and Uses---Stimulant,
aromatic and carminative. The powdered fruit, fluid extract and oil are
chiefly used medicinally as flavouring to disguise the taste of active
purgatives and correct their griping tendencies.
---Preparations---Powdered fruit: dose, 10 to 60 grains. Fluid extract, 5 to 30 drops. B.P.: dose, 1/2 to 3 drops.
Taken directly from web stie
This hansom couple were loitering in the fence, I didn't see them at first. Glad I noticed them before painting them. They even posed or a photo before diving for cover. 
I’ve also been dead heading the buddleia, I know this has to be pruned back in the spring not the autumn, but I hate all the old, dead, brown flowers so I cut them off as they appear. I think this actually makes the flowers last longer, as soon as I cut the dead ones off, new ones appear. But, I’m sure I’ve seen the last of them for this year. I’ve cut the bush back a little, just enough to get rid of all the dead flowers and next year, I’m going to prune it quite hard to make sure it doesn’t grow too big and get too out of control. 
