Root Vegetable And Ginger Soup With Seeds [1]

0 Review [1]
18 Made it [2]
18 Love it [3]
share
save [4]
print [5]

Ingredients

3 carrots

2 small parsnips

Half a small swede

1 large potato

1 large white onion

1 stick of celery

25g butter

1 tablespoon of sunflower oil

1 litre of chicken stock *

A small piece of fresh ginger

200ml semi skimmed milk

Salt and black pepper

Half a teaspoon of ground cumin

1 lemon

A few sprigs of fresh parsley

2 heaped tablespoons of low fat creme fraiche

sunflower seeds

pumpkin seeds

sesame seeds

Servings

6

Person

Preparation

1

Peel the carrots, parsnips, swede, potato and onion and then chop into fairly small pieces. Thinly slice the celery.
2

Melt the butter with the oil in a large saucepan and then gently sauté the onion for 3 minutes, to soften but not brown. Add the celery and sauté for another 2 minutes.
3

Add the carrot, parsnip and swede and sweat gently, stirring occasionally, for 5 minutes. Add the potato and sweat over a low heat for a further 10 minutes.
4

Stir in the hot stock and simmer for 25-30 minutes, until the vegetables are all soft. Peel and finely grate the ginger and add for the last 2-3 minutes.
5

Blend the soup. Stir in the milk and reheat, seasoning with salt, cumin and plenty of black pepper.
6

Turn off the heat, stir in 2 teaspoons of lemon juice, some finely chopped parsley and the crème fraiche. Serve sprinkled with a few sunflower, pumpkin and sesame seeds.

Cooks Note

This thick and very gently spiced soup, garnished with crunchy seeds, tastes even better accompanied by thick cream cheese and rye toast.

* Replace chicken stock with vegetable stock if cooking for vegetarians.
Serve with a small dish of cream cheese and croutons, or small slices of rye toast, for a delicious complete lunch.

Tags:
recipes [6]
liz robb [7]
Vegetarian [8]