Neddie's delight recipe

Ingredients

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 900 g carrots, chopped
• 1 tbsp ground coriander
• 1 1/5 litres vegetable stock
• 450 g strong white bread flour
• 1 1/2 tsp salt, plus extra for the glaze
• 1 tbsp sugar
• 2 tsp dried yeast
• 300 ml lukewarm water

Method

1. Combine the bread flour and 1½ teaspoons salt. Separately leave the dried yeast and sugar in the lukewarm water for 10 minutes.
2. Work the yeast liquid into the flour, then knead on a lightly floured surface until the dough is smooth and elastic.
3. Cover the dough in a clean bowl and leave it in a warm place for about 1½ hours, until doubled.
4. Press out the gas, knead briefly, divide and shape into rolls. Set them on a lightly floured baking sheet and prove for another 30 minutes.
5. Heat the oven to 200°C (gas 6). Dissolve about ½ teaspoon extra salt in 100ml water, brush the rolls and bake for 25 minutes, until golden.
6. For the soup, warm the oil and cook the onion, garlic and carrots until softened. Add the ground coriander and seasoning and cook for a further 2–3 minutes.
7. Pour in the vegetable stock, bring to the boil, cover and simmer for about 20 minutes, until the vegetables are tender.
8. Blend until smooth, check the seasoning, return to the pan and reheat for serving.