“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!”
- Ready In:
- 35mins
- Ingredients:
- 8
-
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
directions
- 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.
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