Carrot and Coriander Blitz

The winning partnership of carrots with coriander makes a wonderfully hearty and healthy soup, but it also makes a great breakfast drink. Here’s a quick way to get all the benefits of this often taken-for-granted vegetable and the fabulously peppery taste of fresh coriander, which is available year-round in most supermarkets these days. This drink takes just minutes to make, and it’s full of fibre, vitamins, and minerals. As well as being filling (but without loads of calories), it give your blood a boost, too.

Serves 2

500m1 or 18f1 oz carrot juice.

It’s FAR cheaper to make your own juice from this readily available and great-value vegetable, but a good commercial brand will work just as well

1 tsp ground coriander

2 handfuls of fresh coriander

1 Put the carrot juice into a saucepan.

2 Add the ground coriander.

3 Wash the fresh coriander,tear roughly, and add to the pan.

4 Heat through, then simmer for five minutes, stirring gently.

5 Remove the coriander leaves with a slotted spoon before serving.

Vital statistics and low carb low-down

There’s very little starch in carrots, but there are some natural sugars.

Using carrot juice removes some of the starch, resulting in this health-giving low-carb drink. It’s better to used “old” rather than “new” carrots here as they have a much higher content of circulation-boosting betacarotene. As the carrots mature and their colour deepens, so the levels of this nutrient rise. Both coriander seeds and leaves help boost the circulation, thanks to their linalool, alpha-pinene, and coriandrol content. Do be careful with the seeds, however - especially if you’re getting them from your own plants. When unripe, they both taste and smell horrible. After you’ve gathered them, store them in an airtight jar for at least a month before using.

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