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Food & Drink: Spring Lamb

SPuICmEkiD n P soup

Serves 4


and leave for about 30 minutes, until the edges are browning slightly.

1 Small Pumpkin (or Butternut Squash) 2 tbsp Rapeseed Oil 2 White Onions 2 Garlic Cloves 3cm Piece of Ginger

2. Meanwhile, finely dice the onions, garlic, ginger, celery, carrot and leek and cook in a heavy based pan in the remaining oil on a low heat. Add a good pinch of salt, pepper and the cumin at this stage to

2 Celery Sticks 1 Carrot 1 Leek 1 tsp Ground Cumin 500ml Chicken stock (can use vegetable stock) 1 tbsp Natural Yoghurt Salt and Pepper to taste Toasted Cumin Seeds and Coriander to garnish


1. Pre-heat the oven to 225ËšC/Gas Mark 7. Peel and deseed the pumpkin and cut into 1cm cubes. Toss in 1 tbsp of rapeseed oil and place in a roasting tin. Put in oven

cook all the flavours in with the vegetables.

3. When the vegetables begin to soften (after about 10 minutes), add the chicken stock and cook on a low heat for a further 15 minutes to infuse all flavours.

4. Add the pumpkin and cook for 5 more minutes. 5. Leave to cool for around 5 minutes and then blend until smooth. If you would like the soup extra smooth, pass through a sieve. 6. Add yoghurt and whisk in. Season to taste. 7. Serve with garnish and crusty bread. Recipe from Jess Barrowclough

@ Lancaster Community Magazine October 2014  

Lancaster Community Magazine

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