Vegan Cream Of Coriander Cilantro Soup Recipes

VEGAN CREAM OF CORIANDER (CILANTRO) SOUP

Vegan Cream of Coriander (Cilantro) Soup image

Since I can't grow it to save my life and the supermarket seems to only sell it in giant bunches I constantly find myself left with a big bunch of coriander (cilantro) hanging out in my fridge. I hate, hate, hate wasting food so I had to come up with a way to use it up before it died a slow and messy death in the back of my fridge!

Provided by KristinV

Categories Vegan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch fresh cilantro, leaves only (about 4 cups leaves, loosely packed)
4 cups vegetable stock
4 tablespoons vegan butter (Earth Balance in US, Nuttelex in Australia, Pure in UK)
1 1/2 cups finely chopped onions
4 garlic cloves, finely chopped
6 tablespoons flour
3/4 cup coconut cream
salt, to taste

Steps:

Place cilantro leaves in a blender with 1 cup of the vegetable stock and blend to form a puree. Set aside.
Melt the vegan butter in a large saucepan, add the onion and garlic, and sauté until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes.
Stir in the coconut cream. Using either an immersion blender or in batches in a blender process until smooth.

Nutrition Facts : Calories 271, Fat 9.3, SaturatedFat 8.6, Sodium 26.6, Carbohydrate 45.4, Fiber 1.7, Sugar 31.2, Protein 2.9

CREAM OF CILANTRO SOUP

Cream of Cilantro Soup image

Make and share this Cream of Cilantro Soup recipe from Food.com.

Provided by Diana Adcock

Categories Tex Mex

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 bunches fresh cilantro, take 1 bunch and wash,stems removed and leaves chopped (Remove 6 T. from the other bunch to set aside for garnish)
1 (32 ounce) can low-sodium low-fat chicken broth or 1 (32 ounce) can low-sodium low-fat vegetable broth
2 teaspoons butter
2 teaspoons flour
1 (8 ounce) package reduced-fat cream cheese or 1 (8 ounce) package fat free cream cheese
1 pint sour cream
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin
sour cream
6 teaspoons chopped cilantro
red pepper flakes

Steps:

In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
In a large saucepan melt the butter over medium heat and whisk in the flour.
Slowly add the remaining broth, whisking to smooth.
Boil, while whisking, for 1 minute.
Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
Reduce heat and simmer for 15 minutes.
Ladle into bowls and offer garnishes at the table.

Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3

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