Spicy Root Vegetable Soup
Portions:
15Preparation Time:
Cooking Time:
Ingredients
120 mL (8 tbsp) butter or vegetable oil
4 mL (1 tsp) mustard seeds
4 mL (1 tsp) cumin seeds
20 mL (4 tsp) curry paste
500 mL (2 cups) diced onions
1L (4 cups) chopped leek
1 sac (2kg)
Arctic Gardens Root Blend Vegetables
2L (8 cups) reduced sodium vegetable broth
250 mL (1 cup) heavy cream
Fresh parsley
If desired to serve with maple pecans and/or grilled bacon
500 mL (2 cups) pecan halves
250 mL (1 cups) maple syrup
500 mL (2 cups) diced bacon
8 mL (2 tsp) ground cumin
Preparation
1. In a large pot, melt the butter or vegetable oil and add the mustard seeds, cumin seeds and curry paste. Mix well.
2. Add the onions and leeks and sauté for 5 minutes.
3. Add the Seasoned Root Vegetable blend and the broth, mix well and bring to a boil.
4. Simmer over medium/low heat for about 20 minutes.
5. Process with an immersion blender and adjust consistency with additional broth as needed.
6. Serve with a drizzle of cream, maple pecans, grilled bacon and fresh parsley.
Maple pecans & bacon
1. Preheat the oven to 400°F (200°C).
2. Mix the pecans with the maple syrup and cumin powder, making sure to cover all the pecans with syrup.
3. Place parchment paper on a baking sheet and lay out the coated pecans.
4. Bake for 15-20 minutes* or until pecans are nicely toasted.
5. Fry the diced bacon in a skillet.
* If you choose to use a combi oven, adjust the cooking time accordingly, on average 10 to 15 minutes less.
