STARTER: Cas­sava and vegetable soup

The Peterborough Evening Telegraph - - News -

Embe on Burgh­ley Road in Peter­bor­ough of­fers din­ers a taste of Africa and the Caribbean and this rich and warm­ing soup is no ex­cep­tion. Cas­savas are avail­able at all good su­per­mar­kets and Peter­bor­ough mar­ket. Ingredients, 2 tbs of oil 2 medium cas­savas 4 car­rots 1 leek 3 medium onions 50g green peas 4 medium fresh toma­toes 2 vegetable or chicken stock cubes

Method: 1) Peel the cas­sava. There will be a string in the mid­dle of the cas­sava. Re­move this and chop into large chunks. Boil in a pan of water un­til soft, then drain and mash. Set aside. 2) Peel and chop the onions and car­rots. Wash and chop the toma­toes and leek. Rinse the peas and drain. 3) Heat the ta­ble­spoons of oil to a large, deep, saucepan. Add all the veg­eta­bles. Sweat very gen­tly for 10-15 min­utes. 4) Add the cas­sava to the pan and con­tinue to cook for five min­utes. 5) Add 1 litre/1¾pints of stock or other liq­uid, sav­ing the rest for thin­ning down (if nec­es­sary), and sea­son with salt and freshly ground black pep­per. Bring to the boil, then sim­mer gen­tly for about 20 min­utes un­til all the veg­eta­bles are ten­der. 6) Blend the ingredients un­til they are the con­sis­tency of a liq­uid and re­turn to the pan for 5 min­utes.

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