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Fat Badger Veggie Soup

A comforting spiced root vegetable soup roasted with aromatics and tomatoes, simmered in stock, blended smooth, and topped with rich Cashel Blue cheese.
Course Soup
Cuisine British
Keyword Blue Cheese
Servings 4 people

Ingredients

  • 2 Parsnip
  • 0.5 Celeriac
  • 3 Carrot medium
  • 2 Onion ideally Roscoff
  • 10 g Mustard Seed
  • 5 g Turmeric
  • 10 g Cumin Seeds
  • 10 g Coriander Seed
  • 5 g Chilli Powder
  • 5 g Smoked Paprika
  • 50 ml Olive Oil
  • 400 g Chopped Tomatoes tinned
  • 4 clove Garlic peeled
  • 600 ml Chicken Stock
  • Salt
  • Black Pepper
  • 180 g Blue Cheese 160-200g Cashel Blue or similar, cubed

Instructions

  • Pre-heat the oven to 200°C. Peel and chop the parsnips, celeriac, carrots and onions into 2cm cubes.
  • Add all the spices into a large bowl along with the olive oil and tin of tomatoes. Then add the cut vegetables and garlic cloves into the bowl, season with salt and pepper, and massage everything together until fully mixed.
  • Pour the vegetable mix into a roasting tray and cook in the oven for around 25-30 minutes or until soft and golden. Make sure to flip and mix the vegetables to avoid burning.
  • Once roasted, pour all the contents into a deep saucepan with the chicken stock. Bring to the boil then reduce the heat to medium, cover, and continue simmering until the vegetables are fully cooked through.
  • Finally, blitz the soup while hot in a blender or using a stick blender. Season to taste. Serve garnished with cubes of Cashel Blue and with fresh crusty bread.