Champagne Carrot Cappuccino

DIRECTIONS

• Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes.
• Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute.
• Pour in the vegetable stock and half the wine, and bring to the boil. Simmer for about 15 minutes, or until the vegetables are tender.
• Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary.
• When ready to serve, reheat gently. Pour a couple of tablespoons of Champagne into each bowl when serving. The soup will fizz gently. Serve at once, accompanied with bruschetta.