Dinner, Soup, Starters

Cardamom & Fennel Spiced Root Veg Soup

  • Prep 10 mins
  • Total 40 mins
  • Easy
  • Serves 6

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!

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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


  • 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.