- For the root vegetable crisps
- 500g mixed root vegetables (we used carrot, beetroot and celeriac)
- 2 tbsp olive oil
- For the soup
- 2 tbsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and finely chopped
- 1kg pumpkin, peeled, deseeded and diced
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 red chillies, sliced
- 800ml vegetable stock, made from a cube
- 2 x 200ml cans light coconut milk
- 20g pumpkin seeds, toasted
- Fresh coriander, to garnish
Method1. Preheat the oven to 150°C/130°C fan/Gas 2
2. Peel the root vegetables and slice them with a mandolin or vegetable peeler into thin rounds. Lay them out on kitchen paper and pat them dry on both sides.
3. Toss the vegetables with the oil and spread out in a single layer on lined baking trays. Sprinkle with sea salt and bake for 30 minutes, or until crisp around the edges. Remove from the oven and allow to cool.
4. Meanwhile, for the soup, heat the oil in a large saucepan, add the onions and cook until soft. Add the garlic and 1 of the chillis and cook for 2 minutes then add the squash and spices. Stir well to coat the squash and cook for a further 2 minutes. Add the vegetable stock, bring to the boil, reduce to a simmer and cook for 15 minutes or until the squash is tender.
5. Shake the can of coconut milk well. Reserve 1/4 of the can for garnish and pour the remaining coconut milk into the soup. Stir well and season.
6. Blend the soup until smooth and ladle into bowls. Drizzle with coconut milk and sprinkle with red chilli and pumpkin seeds. Lay a few vegetable crisps on top and garnish with fresh coriander.
Top Tip: For a really spicy soup, leave the seeds in the chilli
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Copyright: The Lake District Dairy Co. Quark
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