Saturday, 8 June 2013

Root Vegetable Soup

This basic soup is cheap and sustaining winter comfort food. I made it at the end of the week to use up a piece of pumpkin,  two small kumara and couple of carrots that didn't quite make it to the dinner table.
Personally I think leek gives a more mellow flavour than onion here, but an onion will do at a pinch.
This, and some crackers and cheese/ a toasted cheese sandwich and a piece of fruit is my  "I'm over cooking a proper Sunday dinner" meal. Best eaten with family /friends by a warm fire in front of TV,


1 leek (white part only)
1 clove of garlic ( smashed)
1 tablespoon of olive oil
1 tablespoon of butter
1 tablespoon of flour
200 grams of pumpkin
200 grams of orange kumara
200 grams of  carrots
1 litre of vegetable or chicken stock
1 tablespoon of coriander seeds, roasted and ground
1 teaspoon of cumin seeds toasted and ground
Salt and pepper to taste
Coriander or Parsley leaves to garnish


Slice the white part of the leek
Peel and cube all the vegetables
Over a moderate heat, in a large frypan melt the butter and olive oil and fry the leek for a few minutes until soft
Add the garlic and coriander and continue frying for another minute or so
Add all the root vegetables and fry gently for 4-5 minutes until they are heated through.
Sprinkle a generous tablespoon of flour over the top and toss this through the vegetable mixture with a large spoon . Then fry for another minute.
Add the stock and bring to the boil
Simmer for 20-30 minutes until all the vegetables are tender.
Leave the soup to cool for a few minutes before using a stick mixer to make it smooth.
Adjust the seasoning.
Reheat to piping hot.
Ladle into bowls and garnish with chopped parsley or coriander.


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