FOOD & HOME
Creamy vegetable soup and crispbread
Enjoy a sweet, roasted summer soup with golden caraway crackers on the side.
Caraway crispbread balances this creamy soup with its nutty flavors and subtle hints of anise and black pepper. The 30” Smart Double Wall Oven with Steam Cook™ lets you can bake the crispbread and roast the vegetables at the same time with two different temperatures.
Ingredients
· 3.3 lbs mixed root vegetables ,such as carrots,
parsnips, rutabaga and turnips
· 1 tbsp honey
· 4 tbsp olive oil
· 3 garlic cloves, crushed but left whole
· ½ cup plain flour
· ½ tsp fine sea salt
· 2 tsp caraway seeds
· 34 oz vegetable stock
· 6.75 oz single cream, plus extra to serve
· Small handful of dill, chopped
Recipe steps
Insert the divider into oven. Heat top to 300°F convection. Trim, peel and cut vegetables into 1-inch pieces. Pour into bowl, drizzle with honey and oil. Season with salt to taste, add garlic, mix well. Roast the vegetables on baking tray for 45 to 50 minutes. Stir midway through, cook until tender and lightly golden.
While the vegetables roast, mix flour, fine sea salt and caraway seeds with 2.5 oz of warm water in a bowl until thick with no lumps. Spread as a thin layer over a parchment paper-lined tray. Set the bottom oven to 425°F conventional. Bake the crispbread mixture for 12 to 15 minutes until golden, crisp and brittle. Cool on wire rack.
Remove the garlic cloves from their skins. Combine garlic, roasted vegetables and vegetable stock in a large pot over medium heat. After reaching a simmer, remove from heat and blend with a hand blender or food processor until smooth.
Stir the single cream into the pot and warm, adding a splash of water if needed. Season with salt, then ladle into bowls. Drizzle with a little more cream, then sprinkle on some chopped dill.
Remove the cooled crispbread from the wire rack. Break into pieces by hand. Medium to large pieces can be used for dipping, while small or crushed pieces can be sprinkled on the soup.
Serve the soup hot with the crispbread on the side. Crack some fresh black pepper to taste and enjoy.
Tip
Use maple syrup and soy or oat milk to make this recipe vegan.
Nutrition
|
Cal |
Fat |
Saturated Fat |
Carbs |
Sugars |
Fiber |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
340 |
16g |
5g |
38g |
17g |
11g |
6g |
0.93g |
Make every day delicious
30” Smart Double Wall Oven with Steam Cook™
