Cardamom & Fennel Spiced Root Veg Soup
This Cardamom and Fennel Spiced Root Veg Soup takes classic, seasonal British root veggies and gives them some much needed Middle Eastern punch. Spicy, zesty, and delicious!
Ingredients
- 1 tsp fennel seeds
- 20 seeds of cardamom pods
- 1/2 tsp sumac
- 1/4 tsp cracked black pepper
- 2.8oz leek (roughly chopped)
- 1 clove garlic (peeled)
- 0.88oz butter (or coconut oil)
- 8.4oz peeled swede (cut into 1cm cubes)
- 7.35oz peeled celeriac (cut into 1cm cubes)
- 4.73oz peeled carrot (cut into 1cm cubes)
- 17.5fl. oz hot vegetable stock
- Juice of 1/2 lemon
- To taste Sea salt flakes
Instructions
Step 1
Grind the fennel and cardamom seeds together in a pestle and mortar until they are a fine powder. Add to the jug along with the remaining spices, leek, garlic, and butter. Select CHOP, then run the SAUTÉ programme.
Step 2
Add the remaining vegetables then press down with a silicone spatula and select CHOP. Tamp down the veggies again with the spatula then add the hot vegetable stock.
Step 3
Run the CHUNKY SOUP programme. Once cooking has finished, add the lemon juice and sea salt flakes and pulse. Serve immediately with your favourite bread if you wish.
Step 4
Store in the refrigerator in an airtight container for up to 48 hours.
If you aren't keen on spicy soups use only 1/8 tsp cracked black pepper or omit altogether.