Broccoli, sweet potato and ginger soup

broccoli sweet potato soup

Many thanks to The Happy Pear  guys in Greystones for this tasty recipe.  The celeriac is a great way to give the soup a healthy creamy texture. 

 


I
ngredients (serves 4)
1 onion
¼ of  a celeriac or 3 sticks of celery
3 cloves of garlic
1 head of broccoli
1 medium carrot
300g sweet potatoes
2 tablespoons olive oil or coconut oil
1 teaspoon of Himalayan salt
½ teaspoon freshly ground pepper
2 teaspoons ground cumin
4-5cm piece of ginger
1.5 litres vegetable stock or water

Method

  1. Peel and roughly chop the onion, celeriac and garlic. Roughly chop the broccoli florets and cut the stem up nice and small. Roughly chop the carrot and sweet potatoes.
  2. Pour the oil into a large family size pan and put on a medium heat.  Add the onion, carrot, celeriac and garlic and stir. Cover with a lid, then turn the heat to low and cook gently for 15 minutes, stirring occasionally.
  3. Add the broccoli and sweet potatoes along with the salt, black pepper and cumin and cook, stirring for 3 minutes.  Finely grate the ginger.  Add the stock and bring to the boil, then turn down the heat, cover with a lid and simmer for 30 minutes.
  4. Remove the soup from the heat and blend until smooth, using a stick blender.  If it seems too thick, add a little water to reach the desired consistency.
  5. Taste, and season with more salt and pepper if it needs it.

Caroline Seale BA Hons DipNT mNTOI

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