Recipe by Greens of the Stone Age
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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!
Compatible with
Cooking mode
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- 1 tsp fennel seeds
- 20 seeds of cardamom pods
- 1/2 tsp sumac
- 1/4 tsp cracked black pepper
- 80g leek (roughly chopped)
- 1 clove garlic (peeled)
- 25g butter (or coconut oil)
- 240g peeled swede (cut into 1cm cubes)
- 210g peeled celeriac (cut into 1cm cubes)
- 135g peeled carrot (cut into 1cm cubes)
- 500ml hot vegetable stock
- Juice of 1/2 lemon
- To taste Sea salt flakes
Utensils
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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.
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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.
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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.
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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.
