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The Broad Palate – Mar ’25

A lunch-type duo this month. Happy St. David’s and St. Patrick’s Days (both Welsh by birth, so I’ll celebrate twice – any excuse).

Carrot and Coriander Soup – serves 4-6

A quick and easy lunch. This teams up well with the soda bread. (If coriander is a no-no for you, instead use 1 level teaspoon dried thyme, added at the same time as the ground coriander).

1 large knob of butter;
1 medium onion, chopped;
500g carrots (weight after peeling);
1 large potato, peeled and cubed;
2 heaped teaspoons ground coriander;
1100ml chicken or vegetable stock; 1 small pack coriander*, leaves and stalks chopped separately;
2 teaspoons sugar;
juice of half a lemon;
Salt and white pepper to season.

Method:

In a large saucepan, melt the butter and add the onion.
Add a pinch of salt and cook gently until softened (10-15 minutes).
Add the ground coriander and the potato – stir well and gently cook for a further 5 minutes.
In with the carrots and stock, then bring to the boil, lower the heat and simmer until the vegetables are soft.
Take off the heat and add the sugar and lemon juice.
Blitz with a stick blender or process until smooth, then add the coriander and blitz again briefly until the soup is flecked with coriander.
Season to taste with the salt and white pepper.

*Factoid – one of those ‘love-or-hate’ flavours – turns out that it’s not just a matter of preference… apparently, genetic variants in our taste receptor genes play a major role in how we perceive the taste of coriander!

Feta and Beetroot Soda Bread

Delicious with soup, but also a revelation when toasted, buttered and drizzled with honey for breakfast. If you don’t have buttermilk, use the same quantity of milk with a squeeze of lemon juice and let it sit for 10 minutes before using.

2 medium raw beetroot (+/- 250g), peeled and coarsely grated;
365ml buttermilk 500g plain white flour, plus extra for dusting;
1 heaped teaspoon bicarbonate of soda;
1 teaspoon salt;
200g feta, crumbled;
2 sprigs rosemary, leaves only;
1 handful mixed seeds (optional)

Method:

Heat the oven to 200°C/180°C fan/gas 6.
Peel and grate the beetroot (rubber gloves advisable!) then squeeze out as much liquid as possible.
Combine the flour, bicarb and salt in a large bowl. Add the buttermilk and start to bring the ingredients together using a wooden spoon.
When it has almost come together as a dough, tip it out onto a board, then gradually and gently incorporate the beetroot, feta and rosemary. No need to knead!
Shape the dough into a round loaf and flatten slightly, then lightly mark into quarters with a sharp knife. Sprinkle with the seeds, if using.
Transfer the loaf onto a floured baking sheet. Bake for 30 minutes or until golden and cooked through.