February 5, 2020

Serves 6

ICT Reset: Suits all phases

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 4 medium swede (or turnip)
  • 1 lemon, zest
  • Salt and pepper to taste
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 500gm asparagus, cut into 2.5cm pieces
  • 1.5 litres vegetable broth

GARNISH

  • 1/2 cup crème fraiche
  • 1 lemon, juice 
  • ¼ cup fresh coriander, chopped

Method

  1. In a large saucepan heat butter and olive oil over medium heat. Add onion and cook until tender. Add the swede, zest and seasoning, and cook for 5 minutes. Add asparagus and cook for a further 5 mins.
  2. Add the broth to the saucepan and bring to a boil. Reduce heat, cover and simmer until the swede is tender – about 20 minutes.
  3. Cool slightly. Process in a blender until smooth and creamy.
  4. Combine the crème fraiche and lemon juice. Scoop a spoonful into each bowl, and sprinkle the coriander on top, before serving.

Serve as a soup, hot or cold.

Add crispy bacon or shredded chicken breast if serving as a meal.

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