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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have no added Colourings or Preservatives.
The shelf life is two years.
Carrot and Horopito Soup in 12 minutes for One.
Ingredients - Single Serve
- 1 tbsp olive oil
- ¼ onion, chopped
- 2 garlic cloves, chopped
- 1 tsp coriander seeds or 1/2 tsp ground coriander
- 1 large carrot, peeled, finely chopped (preferably from Ohakune)
- 250ml/9fl oz hot vegetable stock
- Horopito Wild Seasoning
- 1 tbsp double cream (optional)
- 1 tbsp Greek yoghurt, to garnish
- 1 tbsp chopped fresh coriander, to garnish
Method
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Heat the olive oil in a saucepan, then place the onion, garlic and coriander seeds into the pan and sauté over a medium heat for 3-4 minutes, or until the onion has softened.
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Add the carrot and hot vegetable stock to the pan and season to taste with Horopito Wild Seasoning. Bring to the boil and simmer for 6-7 minutes, or until the carrot has softened.
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Add the cream to the pan and stir well, then remove the pan from the heat and blend the soup until smooth using a hand blender.
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To serve, pour the soup into a serving bowl and garnish with Greek yoghurt and fresh coriander.
Amended recipe from James Tanner
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