• 1 tbsp oil or a large knob of butter
  • 1/2 onion, chopped
  • 300g carrots, peeled and sliced
  • 1 small potato, diced
  • 1 tsp ground coriander
  • 500ml Take Stock Chicken Bone Broth
  • Fresh coriander leaves (for garnish)



  1. Firstly choose a large pan with a tight fitting lid! Then in that pan heat your oil or butter, add the onions and carrots and gently fry for 5 minutes.
  2. Add the ground coriander to the pan then pour in the Freja chicken bone broth and potato.
  3. Mix together and bring to the boil then turn the heat down, put the lid on and simmer for about 30 minutes until the carrots and potato are soft.
  4. Season well then take off the heat and blend with a hand blender or in a food processor.
  5. Warm up again in the pan and serve with a drizzle of olive oil and plenty of fresh coriander leaves.