Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 100 g onions , chopped

  3. 1 tbsp coriander seeds , crushed

  4. 300 g carrots , peeled and finely sliced

  5. 2 bay leaves

  6. 1 sticks celery , finely sliced

  7. 175 g potatoes , finely diced

  8. 1 1/5 litres vegetable stock

  9. 300 ml champagne , (or substitute sparkling wine) sea salt and freshly ground freshly ground white pepper slices bruschetta , to serve

Instructions Jump to Ingredients ↑

  1. Champagne carrot cappucino Method 1. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes.

  2. Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute.

  3. Pour in the vegetable stock and half the wine, and bring to the boil. Simmer for about 15 minutes, or until the vegetables are tender.

  4. Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary.

  5. When ready to serve, reheat gently. Pour a couple of tablespoons of Champagne into each bowl when serving. The soup will fizz gently. Serve at once, accompanied with bruschetta.


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