Serves: 4
Prep & Cooking: 40-45 mins
Ingredients:
- 400g squash
- 300g celeriac
- 200g pak choi
- 1 medium onion
- 1 medium potato (optional)
- 3 cloves garlic
From the cupboard and the fridge:
- cooking oil
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon mild curry powder
- salt to taste
- 100ml double cream for cooking
Method:
- Peel and cut the squash, celeriac and potatoes into cubes. Chop the onion, pak choi and garlic.
- Place all the veg into a pot with cooking oil and fry for 5-10 mins. Add all the spices and fry for another 2-3 mins.
- Pour 4 soup bowls of boiling water on top of the fried veg and cook until the root veg is soft.
- Blend with a hand-blender or food processor and add the cream while stirring.
Serve with balsamic vinegar and grated parmigiano (optional).
Recipe and image by Pavlina.