Main ingredients
- Vegetables
Ingredients
Method
Ingredients
- 3 Tbsp. olive oil
- 8 baby leeks, chopped
- 6 cloves garlic, chopped
- 6 potatoes, peeled and chopped
- 10 large turnips, chopped
- 1 - 2 litres vegetable stock
- 250g créme fraiche
- Sea salt and freshly ground black pepper
Roasted baby vegetables:
- 2 Tbsp. olive oil
- 10 baby beetroots, peeled and quartered
- 20 baby rainbow carrots, cut into thirds
- 20 baby turnips, halved
- 20 radishes, halved and whole
Kale chips:
- 80g kale
- 1 - 2 Tbsp. olive oil
- Sea salt
- 150g Red quinoa, cooked
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Method
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1For the soup, sweat the leeks and garlic in olive oil in a Le Creuset 20cm Stainless Steel Professional Deep Casserole for 5 minutes. Add the potatoes and turnips and sautÉ for a further 5 minutes before ladling over just enough warm vegetable stock to cover the vegetables. Simmer for 45 minutes or until the vegetables are tender. Remove from the heat and leave aside to cool.
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2Blend in a food processor with the crÈme fraiche until smooth, adding more stock if too thick. Pour back into your cleaned casserole and heat to warm through. Season to taste.
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3For the roasted vegetables, preheat the oven to 200°C. Arrange the beetroots and carrots on a baking tray with olive oil and seasoning, and roast for 10 minutes. Then add the turnips and radishes and roast for a further 10 - 15 minutes until just cooked through.
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4For the kale chips, remove the stalks and toss the leaves in olive oil and salt. Arrange each leaf separately on a baking tray and roast for 5 - 10 minutes until crisp.
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5Fold the roast baby vegetables into the creamy base of your soup, serve with cooked quinoa and top with crispy kale chips. Drizzle with extra virgin olive oil and a squeeze of lemon juice.
