What a wonderful winter soup! Root veggies are fantastic in winter and so reasonably priced. This soup includes small turnips, carrots, loads of fresh ginger, spices and topped with toasted pine nuts. A perfect lunch or dinner with a salad.
Ingredients:
2 Tablespoons of Olive Oil
1 Tablespoon Butter
1 Large Onion
1/2 Teaspoon Yellow Mustard Seeds
2 Cloves fresh Garlic
2 Tablespoons of Ginger
1 Teaspoon of Curry Powder
1 Teaspoon of ground Coriander
1/2 Teaspoon Tumeric
3 Tablespoons of fresh Cilantro
1/2 Teaspoon of Sea Salt
Fresh ground Pepper
1 Stalk of Celery, chopped
4-5 small or 2-3 medium turnips
2 large or 4 medium carrots
3 Cups Chicken or Vegetable broth
2 Cups Boiling water
1-2 Tablespoons Fresh Lemon Juice
1/3 Cup thick cream such as whipping cream or sour cream
1/2 Cup Pine Nuts, toasted
Fresh cilantro to garnish
Method:
Heat oil and butter together on medium heat
Dice and add the onion and cook over medium-low heat until onion is translucent, about 5 minutes, stirring often to avoid burning
Add the mustard seeds and cook through until they sizzle and pop, about a minute
Add the garlic and ginger and cook for one minute
Add the dry spices and chopped cilantro and stir through the above mixture
Add the chopped celery, then add the chopped turnip and carrots and stir to combine with the spice mixture
Add the liquid broth and water and bring to a light boil
Cover and simmer for about 35-40 minutes
Cool, then mash the vegetables
With an immersion blender, or any blender, half-puree the soup leaving chunks of veggies
Add lemon juice to taste
Then the cream
Heat through and to with toasted pine nuts and some chopped cilantro
Toasted Pine Nuts
Be very careful when toasting these little gems as they burn quickly!
Heat a medium skillet over medium heat for about 2 minutes
Add the pine nuts and shake and pan as they brown ever so slightly
The whole process takes a few minutes, but never leave them alone on the stove!
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