30 July 2017
Root Vegetable And Ginger Soup With Seeds
Peel the carrots, parsnips, swede, potato and onion and then chop into fairly small pieces. Thinly slice the celery.
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.
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.
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.
Blend the soup. Stir in the milk and reheat, seasoning with salt, cumin and plenty of black pepper.
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.
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.