1. Carrot & Coriander Soup

2. HYGIENE CHECK  APRONS ON  HAIR TIED BACK  JEWELLERY OFF  HANDS WASHED  BENCHES WIPED  SINKS FILLED WITH HOT SOAPY WATER

3. LEARNING INTENTIONS  To be more confident using the hob.  To conduct the practical in a safe and hygienic manner.  To be able to identify the nutrients in the recipe

4. EQUIPMENT  Pot  Pot stand  Plate  Galley pot  Jug  Wooden spoon  Cook’s knife  Chopping board  Non slip mat  Grater

5. INGREDIENTS  300ml vegetable stock (jug)  10ml spoon yoghurt (galley pot)  2.5ml Coriander (galley pot)  Carrot - (plate)  Onion – (plate)

6. METHOD 1.Add stock to pot – bring to the boil 2.Add vegetables to boiling stock, return to boil then reduce heat and simmer for 15 minutes. 3.WASH UP 4.Add yoghurt to soup. Heat through. 5.Transfer soup to a jug - blend using a hand blender until smooth. 6. Complete washing up – leave pot on unit to be checked by teacher.

7. METHOD Add yoghurt to soup. Heat through. Transfer soup to a jug - blend using a hand blender until smooth. Complete washing up – leave pot on unit to be checked by teacher. Complete washing up – leave pot on unit to be checked by teacher.