Forgot Your Password?

Create an Account

Mains

Multi Root Vegetable Soup with Mace

The language of the heart – fantastic for those cold nights, next to a fireplace with your loved ones… straight up, this is my most loved and favourite soup recipe! The texture of the root vegetables and the flavour of the mace are just such a great compliment to one another. If you like, some rye bread goes down really well to finish off the notes of this flavour combination symphony!

Multi Root Vegetable Soup with Mace

Print Recipe

SERVES 4

ingredients

2 tbsp olive oil
2 twigs lemon thyme
1 tsp ground coriander
1 small yellow onion, brunoise
1 leek, white part only, chopped
2 garlic cloves, finely grated
½ of one butternut squash, peeled & chopped
2 turnips, peeled & diced
2 parsnip, peeled & diced
1 sweet potato, peeled & diced
2 carrots, peeled & diced
1 kaffir lime leaf
3 small pieces of mace
1 tbsp Coconut Sugar see product
4 cups coconut water
a pinch of sea salt

method

Step 1In a large thick-bottomed pot, heat the olive oil over medium heat. Add the butter. When melted, add the ground coriander, thyme, onion and leek. Cook for five minutes without browning. Add the garlic and cook for another minute.
Step 2Add the rest of the vegetables, the kaffir lime leaf and cook for five more minutes, stirring occasionally.
Step 3Cover the vegetables with coconut water, mace, coconut sugar and season with salt and pepper. Cook until the vegetables are tender (about 20 minutes).
Step 4Discard the thyme and kaffir lime leaf and transfer the vegetables and broth to the bowl of a food processor. Purée finely. Add cream to taste and more salt and pepper, if necessary, and freshly chopped parsley.