Instructions: Cut the stalks from the coriander and tie them in a bundle with string.

Chop the leaves and reserve.

Fry the onions and garlic gently in the oil until tender without browning.

Add the diced potatoes and coriander stalks stir then cover and sweat over a low heat for five minutes.

Now add water salt and pepper and bring to the boil.

Simmer until the potatoes are very tender.

Discard the coriander stalks.

Pass the contents of the pan through a Mouli legumes or through a sieve.

Only use a processor if you have time to let the soup rest for a few hours otherwise it will be gluey.

Stir in the coriander leaves and reheat gently without boiling.

Serve immediately with an extra drizzle of olive oil.

Serves 4

This Portuguese coriander and potato soup is brilliantly simple and maximises the potential of a bunch of coriander. The flat of the stalks is extracted in the pan as the potatoes cook but the leaves go in at the end to preserve their fresh zip.

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