ROASTED CAR­ROT SOUP WITH GOAT’S CHEESE TOAST

“Any Easter bunny would love a bowl”

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 4

1kg car­rots, halved, cut into 3cm pieces 3cm piece gin­ger 100ml ex­tra vir­gin olive oil, plus ex­tra 1½ tsp cu­min seeds 1 tsp co­rian­der seeds 8 sprigs thyme, leaves picked 2 onions, skin on and whole 200g speck, rind re­moved 1 large bulb gar­lic plus 1 clove minced 1L chicken or veg­etable stock 400g can chick­peas, drained and rinsed Mi­cro co­rian­der to serve (op­tional) 4 slices sour­dough, toasted 150g goat’s cheese

Pre­heat oven to 200ºc. Place the car­rots and gin­ger in a casse­role, then add 2 tbs oil, 1 tsp cu­min seeds, co­rian­der seeds, thyme, 1 tsp salt and ½ tsp cracked pep­per. Toss to com­bine. Add the onions, speck and gar­lic bulb and driz­zle each with a lit­tle oil. Roast, un­cov­ered for 40 min­utes or un­til the car­rots are al­most ten­der. Add the stock and 1 cup (250ml) wa­ter to the pan and cook for a fur­ther 10 min­utes or un­til hot. Re­move from oven. Squeeze gar­lic from the bulb and peel the onion. Use a stick blender to process the con­tents of the casse­role un­til smooth. Re­turn to oven or place on stove­top to heat if re­quired. Heat ¼ cup (60ml) oil in a fry­pan over medium-high heat. Add chick­peas and ½ tsp cu­min seeds. Cook, toss­ing, for 3-4 min­utes un­til crisp. Drain, then sea­son with salt. Top soup with chick­peas and co­rian­der. Serve with sour­dough spread with goat’s cheese. NUTRITION • 30G PROTEIN • 11G SAT FAT • 41G CARB • 17G SUG­ARS • 2295MG SODIUM • 625 CAL (2625KJ)

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