Mains, Soup, Starters, Vegan, Vegetarian
Cardamom & Fennel Spiced Root Veg Soup
Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Foodi Blender & Soup Maker HB150
- Prep Time: 10 mins
- Total time: 40 mins
- Skill Easy
- Serves 6 people
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!
Utensils required
Ingredients
- 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
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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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.
