A quick, daft picture of the ridiculously built Bruno cooking. I especially like the dainty knife.







Bruno's Carrot and Coriander Soup.





You will need...





1kg (2.2lbs) of carrots



1-2 large red or white onions.



A bunch of fresh coriander.



1200ml (2 1/2 pints) of vegetable stock.

Olive oil

Salt & pepper





(This mixture makes a lot of soup so you will not be able to blend it all at once, pouring blended soup into a large jug or extra saucepan may help you manage.)





Scrape and slice the carrots and add them to a large saucepan with a generous glug of olive oil. Whilst that cooks, dice the onion and add to the pan 5-10 minutes later. Cook on high, stirring often, until the carrot begins to soften, or onion goes clear.

Prepare 1200ml of vegetable stock and add to the pan. You may need 2 separate pans, if you do not have a single very large one.



Simmer until carrot is tender - test with a fork, not a sharp knife.



Add a few twists of salt and plenty of pepper.

Put aside some whole coriander leaves for garnish. Chop the remainder, discarding most of the stem. Add to saucepan and cook briefly (coriander is a delicate herb best cooked lightly)

Ladle mixture into a blender and whiz until it turns yellow - several short bursts are best, do not blend too long!



Once all soup is blended, return the whole lot to pan and simmer for a few minutes, stirring regularly. Add salt and pepper to taste. Rip up some of the whole coriander leaves you put aside earlier and stir them in.

Ladle into soup plates and garnish with a coriander leaf and a whirl of olive oil.

Serve with fresh bread.