Cardamom & Fennel Spiced Root Veg Soup –

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
• 2.8oz leek (roughly chopped)
• 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
• 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.