Nutty Root Veg Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- ¼ cup butter
- 1 onion (peeled and chopped)
- 1 tsp Coriander
- 1 tsp Cumin powder
- 1 medium Rutabaga (peeled and chopped)
- 2 medium Parsnips (peeled and chopped)
- 5 cups vegetable stock (or water)
- 1 cup Almond flour
- 1 cup milk
- To garnish
- 3 ½ ozs all-butter Puff pastry (thawed if frozen)
- 2 Tbsps toasted Sesame seeds
- 2 Tbsps melted butter
- chopped Chives
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Lid, 1 Citrus juicer
Preparation steps
1.
Melt the butter in a large pan and gently cook the onion until soft. Stir in the coriander and cumin and cook for 2 more minutes.
2.
Add the swede and parsnips, stir to coat in the butter then add the vegetable stock. Bring to a boil then simmer for about 20 minutes or until the vegetables are tender.
3.
With a hand blender or potato masher roughly blend the soup, leaving it quite chunky. Stir in the almonds and milk, simmer for 5 minutes and season with salt and pepper.
4.
For the garnish, roll the pastry out to a rectangle about 5 cm x 12 cm. Sprinkle with the sesame seeds, season with salt and pepper and roll up. Cut into 1 cm slices, brush with melted butter and bake in a hot oven for about 7 minutes or until brown. Serve the soup sprinkled with chives and the sesame snails alongside.
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