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Categories:
frozen broad beans olive oil onion well clove garlic savoy cabbage sweet potato celeriac stalks celery vegetable stock ground nutmeg
Viewed: 22 - Published at: 6 years agoIngredients
- 300 g frozen broad beans
- 3 tbsp olive oil
- 1 None onion, peeled and diced
- 1 medium leek, washed well and cut into strips
- 1 clove garlic, peeled and chopped
- 300 g Savoy cabbage, cored and shredded
- 350 g sweet potato, peeled and cut into small cubes
- 300 g celeriac, peeled and cut into small cubes
- 4 stalks celery, trimmed and sliced
- 1 litre vegetable stock
- pinch None ground nutmeg
Method
- Blanch the fava beans in boiling salted water for 1-2 mins. Drain then cool under running water. Remove the skins.
- Heat the oil in a large pan and saute the onion, leek, garlic and cabbage for 2-3 mins until softened. Add the sweet potato, celeriac, celery and blanched favas. Add the stock, bring to a boil and simmer for 15 -20 mins or until the vegetables are tender.
- To serve, blend the soup with a stick blender until smooth. Season and add the nutmeg. Serve hot.
